Ingredients
-
1
-
1
-
4
-
1
-
2
-
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
Directions
Japanese Negi (leek) Patties, Tomoko’s mum Toshiko sent me 3 new cookbooks They are written in Japanese, so Tomoko and I are going to slowly translate the recipes we want to make-here is the first one! Prep time doesn’t include cooling the leeks , This was a great way to use leek I HAD to use I doubled the quantity, but I cooked a bit longer to reduce the volume The mild sauce went very well with them I prepared these in advance for tomorrow They are easy to carry and would be perfect for picnics as well Thanks a lot Jan!
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Steps
|
1
Done
|
Stir Fry the Leek in the 1 Tablespoon of Oil Until a Little Softened. |
|
2
Done
|
Cool. |
|
3
Done
|
Meanwhile Place the First 4 Sauce Ingredients in a Saucepan and Bring to the Boil. |
|
4
Done
|
Add the Cornstarch Mix to This, and Stir Until It Thickens. |
|
5
Done
|
Set Aside. |
|
6
Done
|
Place the Leeks, Eggs and Pinch of Salt in a Bowl and Mix. |
|
7
Done
|
Heat Half the Sesame Oil in a Large Frypan Over Medium High Heat. |
|
8
Done
|
Using Half the Mix, Form 4 Patties in the Pan. |
|
9
Done
|
Cook Until Golden, Turn Over Cook Until Golden and Cooked Through. |
|
10
Done
|
Keep These Warm Whilst You Repeat With the Remaining Sesame Oil and Leek/Egg Mix. |
|
11
Done
|
Divide Between 4 Plates, and Serve With the Sauce Spooned Over. |
