Ingredients:
1 leeks, shredded finely
1 tablespoon vegetable oil
4 large eggs, lightly beaten
1 pinch salt
2 tablespoons sesame oil
1 cup water
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon cornstarch, mixed with
1 tablespoon water
Directions:
Stir fry the leek in the 1 tablespoon of oil until a little softened.
Cool.
Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil.
Add the cornstarch mix to this, and stir until it thickens.
Set aside.
Place the leeks, eggs and pinch of salt in a bowl and mix.
Heat half the sesame oil in a large frypan over medium high heat.
Using half the mix, form 4 patties in the pan.
Cook until golden, turn over cook until golden and cooked through.
Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix.
Divide between 4 plates, and serve with the sauce spooned over.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.