- 2 tbsp olive oil
- 3 leeks, about 300g, washed and finely chopped
- 150 g fresh breadcrumbs
- 50 g mild cheddar, grated
- 0.5 bunch fresh chives, finely chopped
- 3 medium free-range eggs
Heat 1 tablespoon of the oil in a frying pan, add the leeks and cook until softened. Tip the cooked leeks into a bowl with 100g of the breadcrumbs, the cheese, chives and two of the eggs. Mix together well then place the bowl in the freezer for 5 minutes.
Place the remaining breadcrumbs in a shallow dish. Put the remaining egg into another shallow dish and gently beat together.
Take the mixture out of the freezer and shape into 6 large sausage shapes or 12 smaller ones. Dip each sausage in the egg then roll in the breadcrumbs.
Heat the remaining oil in a frying pan and over a medium heat, fry the sausages for 10 minutes until golden and cooked through. For adults, serve for lunch with spicy relish or chutney if you'd like.
Cook's tip: for baby, serve chopped as finger food. For toddlers, serve with peas and mash for supper.