Japanese Negi Leek Patties Recipes

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JAPANESE NEGI (LEEK) PATTIES



Japanese Negi (leek) Patties image

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.

Provided by JustJanS

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 leek, 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

Steps:

  • 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.

Nutrition Facts : Calories 197.8, Fat 15, SaturatedFat 3, Cholesterol 186, Sodium 367.7, Carbohydrate 8.7, Fiber 0.5, Sugar 4.3, Protein 7.1

MADAGASCAR BEEF WITH CRESS



Madagascar Beef With Cress image

This is one I had to translate from French. I found it after a mission trip to Madagascar. I left it in the manner it was written. Just use common sense to make. Given the amount of meat and the fact it was written for 2 people, this would be an extravagant recipe there!

Provided by Ambervim

Categories     Very Low Carbs

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

28 ounces beef (likely zebu in Madagascar)
3 tomatoes
3 garlic cloves
1 onion
6 cups watercress (The translation said boots, which has happened for several Madagascar recipes. I think it might be b)
water
salt
pepper

Steps:

  • All to cut in pieces.
  • Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
  • Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
  • To continue to make cook until the cresses are cooked well.
  • These must become all ends.
  • Well to supervise cooking.
  • To serve then with rice.

Nutrition Facts : Calories 2748.2, Fat 281.9, SaturatedFat 117, Cholesterol 392.9, Sodium 157.2, Carbohydrate 15.1, Fiber 3.8, Sugar 7.4, Protein 37.5

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