Add green onions and turn off heat. Mix in breadcrumbs thoroughly until all excess liquid is absorbed. Spread out on cookie sheet or large flat pan. Place in refrigerator to cool. When cool, form into 4oz cakes about one inch thick.
Bread cakes for frying.
For breading, first dust cakes in flour. Then wet with an eggwash of milk and eggs. Thoroughly coat with well seasoned breadcrumbs. Once cakes are breaded they may be held in refrigerator until ready to fry. Mix together all ingredients except olive oil.