Leek & Mince Patties

Leeks form the base of this dish, balancing their sweetness with the aromatic dill kneaded into the patties.


Preparation & Cooking time: 60'

Serves: 6

DIRECTIONS

Simmer leeks, barely covered with water, in a saucepan for 20 minutes. Strain when soft and place to one side for about 30 minutes so they release excess juices.

Mix all of the ingredients in a large bowl and knead well, then shaping into patties about the size of a small egg. In a deep frying pan, heat about 3cm worth of olive oil over medium heat.

Fry the patties in batches for about 2 minutes on each side, until golden. Serve hot as an appetizer with a sauce of yoghurt and hot paprika.

INGREDIENTS

  • 2 large leeks, cut into rolls
  • 250 gr lean beef mince
  • 2 eggs, raw and beaten
  • 1 egg, hard-boiled
  • 1 tbsp breadcrumbs
  • 1 small bunch dill, finely chopped
  • Salt, pepper
  • Olive oil for frying


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