Ingredients
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1 egg white
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1 cup breadcrumbs
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150 g grated caerphilly cheese or 150 g lancashire cheese
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125 g fresh white breadcrumbs
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2 tablespoons finely chopped leeks or 2 tablespoons spring onions
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3 egg yolks
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1 tablespoon parsley, chopped
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1/2 teaspoon thyme
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1 teaspoon prepared English mustard (you could sub powdered mustard)
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salt, to taste
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pepper, to taste
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Instructions
- This is easiest to make in a food processor, although you can mix by hand if you prefer.
- Mix the cheese, breadcrumbs and leek or spring onion in the processor.
- Whisk the yolks, herbs, mustard and seasoning together.
- Add to the breadcrumb and cheese mixture and whizz again in the food processor.
- The mixture should be quite moist and come together easily in your hand but if not add another yolk or a touch of water.
- Divide into 10-12 pieces and roll each into a sausage about 5 cm long.
- You can make them ahead to this point and store in the fridge for up to a day.
- Dip in egg white, roll in the extra breadcrumbs and fry until golden brown in hot oil or lard.
- Serve with potatoes or, for a lighter meal, with perhaps some grilled tomato and a salad.
- You may also like to fry a few rashers of bacon to serve on the side.