1 egg
1/4 cup orange juice
1 cup breadcrumbs
2 cups cooked and crumbled ham or ham scraps
1 1/2 tablespoons cornstarch
1 tablespoon finely chopped onion
1/2 tablespoon grated orange zest
1 tablespoon mustard
2 tablespoons butter
For the orange marmalade:
2 tablespoons cornstarch
1 1/2 cups orange juice
1/2 cup gelatin dessert mix
1/2 tablespoon finely chopped onion
3/4 teaspoon salt
2 tablespoons mustard
1/4 teaspoon grated ginger (optional)
1 tablespoon vinegar
1/4 teaspoon hot pepper sauce
2 oranges, peeled and segmented
1 egg
1/4 cup orange juice
1 cup breadcrumbs
2 cups cooked and crumbled ham or ham scraps
1 1/2 tablespoons cornstarch
1 tablespoon finely chopped onion
1/2 tablespoon grated orange zest
1 tablespoon mustard
2 tablespoons butter
For the orange marmalade:
2 tablespoons cornstarch
1 1/2 cups orange juice
1/2 cup gelatin dessert mix
1/2 tablespoon finely chopped onion
3/4 teaspoon salt
2 tablespoons mustard
1/4 teaspoon grated ginger (optional)
1 tablespoon vinegar
1/4 teaspoon hot pepper sauce
2 oranges, peeled and segmented
To serve with conchinha pasta, cooked, drained, and passed in butter or margarine
Beat the egg in a bowl
Add the orange juice, breadcrumbs, and cornstarch, and mix well
Let it rest for 5 minutes and add the ham, onion, grated orange zest, and mustard, and mix well
Make 16 fritters with this dough, each about 2.5 cm in diameter
Heat the butter or margarine in a frying pan and cook the fritters on both sides
To make the orange marmalade: dissolve the cornstarch with a little orange juice in a saucepan
Add the remaining orange juice, gelatin dessert mix, onion, salt, mustard, ginger (if using), vinegar, and hot pepper sauce, and stir well
Bring to a simmer, stirring constantly until it thickens
Add the orange segments and stir well
Serve the fritters with the orange marmalade and conchinha pasta passed in butter or margarine
Serves 4-6.
