Spring Onion Cakes

One of Peking’s best-known ‘small eats’, ‘oily spring onion cakes’ are actually quite easy to make. As a warming winter food against the biting wind, they were traditionally made with lard or duck fat which, being so cholesterol laden, would deprive any of us who are health-conscious of the pleasure of eating them. I therefore use sesame oil in this recipe so that we can feel free to enjoy them.

I have kept faith, however, with the traditional technique of frying or sautéing the spr