Simple Vegetarian Leek Patties

Crisp on the outside with a creamy interior. The trick to a crisp exterior is to remove as much moisture from the cooked leeks as possible, so please don’t skip the step after draining. Very mildly flavored. Serve with a dipping sauce of choice, if desired.

Step: 1

Halve leek lengthwise and rinse under running water. Separate the layers to remove any sand. Cut each half down the centre and thinly slice.

Step: 2

Place leeks in a pot and add enough water so that leeks float but are not covered. Cover and bring to a boil. Reduce heat to a simmer and cook until tender, 25 to 30 minutes. Drain off excess water and return leeks to the pot.

Step: 3

Return the pot to the stove and simmer until all excess liquid has evaporated, stirring occasionally, 4 to 5 minutes. Transfer leeks to a bowl and add egg, bread crumbs, salt, and pepper. Divide into 4 equal portions.

Step: 4

Heat enough oil in a nonstick skillet to just cover the bottom. Heat on medium-high heat until oil shimmers. Use wet hands to form each portion into a 3-inch patty.

Step: 5

Place the patties into the hot skillet and cook for 2 to 3 minutes per side. Remove and place on a paper towel-lined plate. Serve warm.

Per Serving: 152 calories; protein 2.8g; carbohydrates 9g; fat 11.7g; cholesterol 46.5mg; sodium 352.3mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .