Saturday, August 23, 2014,10:45 AM by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix together the breadcrumbs, leeks, cheese, seasoning, parsley and mustard. Beat together the egg yolks and milk and blend into the mixture.
  • Whisk 1 egg white until quite stiff and gradually work sufficient stiff egg white into the breadcrumb mixture to give a firm, dropping consistency. Chill for 1 hour.
  • Divide the mixture into six portions. Mould one portion in the palm of your hand, place a spinach leaf inside and then an egg and carefully shape the mixture around the eggs to enclose them completely within a thin crust. Seal well and dust lightly with flour.
  • Beat the remaining egg white with water, then pour into a shallow dish. Mix the flour with salt and pepper and the sesame seeds and place in another shallow dish.
  • Dip the eggs first in the beaten egg white, then in the sesame flour. Cover and chill for at least 20 minutes.
  • Heat the oil in a saucepan until a crust of bread turns golden in about 1 ¼ minutes. Deep fry the eggs in the hot oil, turning frequently, until golden brown all over.
  • Remove with a draining spoon, drain on kitchen paper and leave to cool. Serve, sliced in half, with a bowl of good mayonnaise for dipping.


  • 150 grams stale white breadcrumbs
  • 1 small leek, very finely chopped
  • 150 grams mild but tasty cheese, grated
  • 2 teaspoon garlic and herb seasoning
  • 3 tablespoon chopped fresh parsley
  • 2 teaspoon mild mustard
  • 4 eggs, separated
  • 4 tablespoon milk
  • 8 small spinach or sorrel leaves, stalks removed
  • 7 very small eggs, hard-boiled and peeled
  • 100 grams flour, for coating, plus extra for dusting
  • 3 tablespoon sesame seeds, for coating
  • IDHAYAM MANTRA Peanut Oil, for deep frying
  • Salt and ground black pepper
  • Mayonnaise, to serve

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