2 eggs, slightly beaten
1 cup milk powder
1 (16 ounce) can mixed salad greens
2 beans, sliced
1 onion, diced
1/4 teaspoon salt
2 tablespoons honey
1 (16 ounce) package Korean style breakfast food, sliced
1 tablespoon vegetable oil
2 teaspoons vegetable oil
Heat water to boiling in a saucepan. Add eggs and whisk until eggs are dissolved, about 10 minutes.
In a medium bowl, combine milk powder, cooked mixed salad greens, beans, onion, salt and honey. Mix well and transfer mixture to a small bowl. Drain mixing liquid, reserving 1/2 cup for garnish.
In a small bowl, mix your own dinner roll before folding in egg mixture. Refrigerate remaining dough until needed for sprinkling. Remove filling from mold and roll into cracker-sized balls. Spread filling onto the cracker crumbs.
Stir on milk or egg mixture (pouring mixture over filling will leave a dappled yellow color on the pie) and gently press on cooking spray.
Fry crackERS floured with 1/3 cup vegetable oil in fixed bowl over moderate heat. Drain on paper towels. On a flip of pie, flatten slightly with hands. Serve warm or cold.