Wash the leeks, peel the outermost skin, and cut into rings with the green parts. Boil in salted water for 10 minutes until soft. Take it out, strain it, and chop it finely after it cools down. Peel the outer skin of the spring onions, discard the tassel, and cut into thin rings. Wash the parsley, discard the branches, chop the leaves.
Mix the chopped leek, spring onion, flour, cheese, parsley, egg, salt and pepper in a deep bowl. When it becomes a very soft, less watery dough, take it with a wooden spoon and drop it into the hot oil. Flatten it by pressing lightly. Fry both sides. Serve by draining excess oil with a paper kitchen napkin.
4 spring onions
2 tablespoons of flour
3 tablespoons crumb cheese