Japanese Negi (leek) Patties

READY IN: 30mins
Recipe by JustJanS

Tomoko's mum Toshiko sent me 3 new cookbooks. They are written in Japanese, so Tomoko and I are going to slowly translate the recipes we want to make-here is the first one! Prep time doesn't include cooling the leeks.

Top Review by Latchy

These patties have a very delicate flavour and the sauce the same. I must admit I like a bit more oomph and would proably use some fresh coriander next time. I served these for brunch with a daikon radish & carrot salad. It was only enough for 2 served this way.

Ingredients Nutrition


  1. Stir fry the leek in the 1 tablespoon of oil until a little softened.
  2. Cool.
  3. Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil.
  4. Add the cornstarch mix to this, and stir until it thickens.
  5. Set aside.
  6. Place the leeks, eggs and pinch of salt in a bowl and mix.
  7. Heat half the sesame oil in a large frypan over medium high heat.
  8. Using half the mix, form 4 patties in the pan.
  9. Cook until golden, turn over cook until golden and cooked through.
  10. Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix.
  11. Divide between 4 plates, and serve with the sauce spooned over.

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