Vegetarian Glamorgan sausages

Ingredients

• 175g (6oz) fresh white breadcrumbs 
• 100g (4oz) Farmhouse Vintage cheddar cheese, grated 
• 1 small leek, washed and finely chopped 
• 15ml (1 tbsp) chopped fresh parsley 
• 1 tsp of wholegrain mustard 
• Salt & pepper 
• 2 eggs, separated (keeping the white from 1 of the eggs for coating)
• About 2-3 tbsp full fat milk 
• Plain flour for coating 
• 15ml (1 tbsp) sunflower oil 
• 15g (1/2 oz) butter

Method

Mix together the breadcrumbs, cheese, leek, parsley and mustard. Season with salt and pepper. Add 1 whole egg and 1 egg yolk and mix thoroughly, adding enough milk to bind the mixture together, but so it’s not too sticky.

Divide the mixture into 8 and shape into sausages.

Beat the remaining egg white on a plate with a fork until frothy, dip the sausages in the egg white , then roll in the flour to coat.

Heat the oil and butter in a frying pan and shallow fry the sausages for 5-10 minutes until golden brown.

Serve with potato wedges and spring cabbage and a good dollop of garlic mayonnaise.

Our thanks to Pilgrim's Choice for providing this recipe.

See our vegetarian recipe collection for more great veggie meal ideas.