Best Japanese Negi Leek Patties Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JAPANESE 'LEEKS' WITH MISO-MUSTARD



Japanese 'Leeks' With Miso-Mustard image

Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.

Provided by David Tanis

Categories     brunch, dinner, lunch, quick

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

6 negi (Japanese long onion), about ½-inch diameter, or substitute spring onions or small leeks
1 tablespoon hot Dijon mustard
3 tablespoons brown rice miso
3 tablespoons rice vinegar

Steps:

  • Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
  • In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
  • Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams

SIMPLE VEGETARIAN LEEK PATTIES



Simple Vegetarian Leek Patties image

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.

Provided by Bren

Categories     Side Dish     Vegetables

Time 50m

Yield 4

Number Of Ingredients 7

1 large leek
water to cover
1 large egg
3 tablespoons dry bread crumbs
½ teaspoon salt
freshly ground black pepper to taste
3 tablespoons olive oil, or as needed

Steps:

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

Nutrition Facts : Calories 151.6 calories, Carbohydrate 9 g, Cholesterol 46.5 mg, Fat 11.7 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 352.3 mg, Sugar 1.9 g

Related Topics