Leek Mince Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced meat, mixed
- 750 g leek / leek
- 1 head iceberg lettuce
- 150 g cherry tomato (s)
- 4 egg (s), size M
- 150 g crème fraîche
- 1 tablespoon tomato paste
- liter ⅛ milk
- 3 tablespoon oil
- 2 teaspoons mustard, medium hot
- 2 tablespoon vinegar, (white wine vinegar)
- sugar
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek, cut into rings.
- Heat 1 tablespoon of oil in a pan, fry the mince in it until crumbly, season with plenty of salt and pepper.
- Stir in the tomato paste, sweat it, add the leek and fry for about 5 minutes. Season everything to taste with salt and pepper.
- Put the mince and leek mixture in a baking dish.
- Mix eggs, mustard and milk, pour over the mixture.
- Bake in the preheated oven at 200 ° C for approx. 45 minutes.
- Clean the iceberg lettuce and cut into strips. Quarter the tomatoes.
- Mix vinegar, salt, pepper and sugar, beat in 2 tablespoons of oil, mix with lettuce and tomatoes.
- Cut the leek / mince mixture into pieces and serve with 1 dollop of creme fraiche and the salad.
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