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Category: | Dinner Recipes Lunch Recipes Fruits and Veggies |
Seasons |
1 each leek, chopped |
1 cup finely shredded cabbage |
1 cup diced celery |
3 each green onions, chopped |
1/2 cup mung bean sprouts (optional) |
1/2 cup blended tofu, or finely chopped |
1/2 cup flour |
1/4 cup sunflower or canola oil (or sal-safe oil/fat) |
4 each eggs |
1 pinch salt |
This recipe is derived from SalicylateSensitivity.com, 2009
Tip: use silicone muffin liners so they don't stick and remove from pan easily.