Directions

1. Melt the butter in a frying pan and fry the leeks on a low heat for about 10 minutes, or until very soft but not coloured

2. Put 100g of the breadcrumbs, parsley, thyme and cheese in a large mixing bowl and mix until well combined

3. In a separate bowl add egg yolks, 1 tbsp of egg white, mustard, salt and season well with ground pepper.  Beat well

4. Once cooked, pour the leeks into the bowl with the breadcrumbs. Add the egg yolk mixture and mix together until well combined - get your hands in, it'll be fun :-)

5. Divide the leek mixture into 8 portions and roll into sausage shapes 

6. Whisk the egg whites lightly until just frothy

7. Sprinkle the remaining breadcrumbs over a large plate and dip the sausages one at a time into the frothy egg whites and then roll in the breadcrumbs until evenly coated

8. Chill the sausages in the fridge for about 30 minutes

9. Add the oil to a large non-stick frying pan and fry the sausages over a medium heat for about 10 minutes, turning regularly until golden and crispy