Shrimp patties

for pasta:
bring the water to the heat with the margarine, the lemon peel and a little salt.
as soon as the water is boiled, the pan is quickly removed from the heat and the flour is poured into it at once.
mix vigorously with the wooden spoon and bring the pan to the heat again, which this time must have a weak flame, beating the dough over and over.
this operation aims to remove all moisture from the dough.
as soon as the dough is very dry and with the appearance of a ball, remove it from the heat, lie down on the table and work until cool.
let it rest for 20 minutes.
after that time, roll out the dough.
normally it is not necessary to sprinkle the dough with flour to tend it, but if it sticks to the roll and the stone, it is lightly sprinkled with flour and with a soft brush all excess flour is removed.
since the extended dough is very thin, mounds of filling are placed on top of it, which are covered with the dough by folding it.
cut with the aid of a glass, cookie cutter or any other round object.
pass the patties over beaten egg, then grated bread and fry in very hot oil.

the filling:
cook the prawns and peel them.
the peels and heads are stepped and sautéed with onion and a little margarine.
cover with water and boil.
meanwhile the onion is finely chopped and browned with margarine.
sprinkle with the flour, let it cook a little and water it with a little milk and the broth obtained from cooking the shrimp, taking care to strain it before using.
the cream is allowed to cook until very thick.
season with salt, pepper and lemon juice and add the 2 egg yolks.
add a little chopped parsley.
let the cream cool before using.