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.