Macaroni cheese fritters

[paulz]

My grandma always used to make the most ace Macaroni cheese fritters. All that was in it was cooked macaroni, eggs & cheddar cheese. You fry them till they're crispy on both sides and eat with tomato sauce. Have tried to make them end end up with splop. They fall apart or burn. Anyone any ideas - WendyW or Gef you both seem to to know your cooking - help? What would be the quantities involved? Ta ;+)

[philpot]

i'd try making macaroni cheese like normal. adding an egg will help with binding. then letting it cool down. chuck it in the fridge 'til it gets solid. cut it into portions and then fry it in sizzling hot fat. It sounds disgusting. why not eat something with a lower fat+carb content?