4 oz. Butter Beans.

2 oz. dried Breadcrumbs.

2 tablespoonfuls of Tomato Chutney.

1 medium-sized Onion.

1 teaspoonful of Lemon Juice.

1 Egg.

1 oz. Nut Margarine.

How To Make:

Cook the beans (unsoaked) in just sufficient water to well cover them; they should slowly boil or simmer for 1 1/2 hours or until tender; drain and pass through a potato masher or nut mill, chop the onion fine and fry in the butter, thoroughly mix all the ingredients (except the egg) into a stiff paste, roll into sausage shapes, beat up the egg and brush over the rissoles, roll in dry crumbs, and fry a golden brown in Nutter Suet. (See Recipe 14 for frying.)