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|Category:||Dinner Recipes Lunch Recipes Fruits and Veggies|
|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.