Sig's Falafel stuffed Leeks Fritata

• 1 kg thickest leeks you can get
• 1 pinch salt
• 2 onions, chopped finely
• 2 tomatoes
• 2 tbsp chopped fresh parsley
• 2 tbsp butter
• 1 pinch pepper
• 250 grams falafel (from my recipe on app or ready made bought and mashed down) or 200 grams of minced (ground) Lamb or beef
• 2 eggs
• 1 lemon, juice only
• 4 tbsp arice precooked

1. Chop the top and end of the leeks.
2. Then cut in half lengthways, wash thoroughly.
3. Then cut into finger length pieces.
4. Heat slightly salted water and boil for about 5 minutes and drain .
5. Chop the onions and wash the tomatoes into small pieces, you can use tinned tomatoes if you like...
6. Mix the falafel or meat with the rice, onions, tomatoes, parsley, pepper and salt.
7. Separate the leaks into its layers.
8. lay out two pieces in a cross fashion.
9. Add a little filling fold out er and make a small parcel
10. Add the butter to a frying pan that is on low heat.
11. Then add enough pieces for one fritata.
12. Mix the eggs with the lemon juice and two tablespoon water add a little salt.
13. Pour over the leeks and leaf to set at low heat .
14. When nearly ready turn heat up and slightly brown the dish.
15. Turn once by putting large enough plate over pan to catch fritata when turning the pan slide of plate back into pan and heat from other side.

leeks, salt, onions, tomatoes, parsley, butter, pepper, falafel, eggs, lemon, arice

Taken from cookpad.com/us/recipes/355700-sigs-falafel-stuffed-leeks-fritata (may not work)