Two small Welsh-style meatless sausages with cooked leek, cheddar and fresh bread crumbs, crisped in a little measured oil and finished in the oven; both make one light lunch portion.
35 gCheddar Cheese
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9 gEgg Yolk
12 gEgg Whites
1 tspButter
40 gLeek
1 gParsley
0.15 gThyme
45 gBread
2 gDijon mustard
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Make all the white bread into fine fresh crumbs, including the soft crust, using a small chopper or grater; separate 30 g for the filling and 15 g for coating. Wash and drain the very finely sliced leek. Melt all the butter in a small nonstick pan and cook all the leek over low heat for 8 minutes, stirring, until very soft without browning. Scrape all the leek and buttery juices into a small bowl and cool for 5 minutes.
Mix the cooled leek and all its butter with the filling crumbs, all the grated cheddar, yolk, mustard, parsley and fresh thyme. Season lightly with salt and pepper. Press firmly into two equal sausages about 8 cm long and 3 cm thick. Lightly beat all the measured egg white just to loosen it. Brush it over every surface of both sausages in a shallow dish, then press all the reserved coating crumbs onto them. Apply any remaining white and crumbs in thin layers until all are attached; do not leave a separate raw egg puddle or loose coating. Refrigerate both coated sausages for 30 minutes until firm.
Heat the oven to 190 °C, conventional heat. Coat a small ovenproof nonstick frying pan with all the measured oil. Fry both chilled sausages over medium-low heat for 6 minutes, turning gently to color every side without scorching. Put the pan in the oven and bake at 190 °C for 12-15 minutes until crisp, golden and hot through; the centers must reach 74 °C with no wet egg mixture. Serve both whole sausages and all retained pan fat as one light lunch portion. Relish, gravy, mashed potatoes, vegetables and other sides are not included.