Meat Patties with Potato and Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, mixed
- 1 onion (s)
- 2 cloves garlic)
- 1 egg (s)
- 1 roll, stale
- 0.5 ½ bunch parsley
- 1 teaspoon mustard
- salt and pepper
- Cayenne pepper
- Paprika powder, noble sweet
- Broth, grains
- oil
- nutmeg
- 6 medium potato (s)
- 2 leeks
- 1 cup cream
- butter
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and garlic, chop the parsley, soak the bread roll in lukewarm water and squeeze it out again.
- Mix well the minced meat with onions, garlic, parsley, bread roll, egg and mustard, seasoning with salt, pepper, cayenne pepper, paprika and granulated stock. Form nine plantlets out of the meat dough. Heat the oil in the pan and fry the plantlets in it, turning again and again.
- For the vegetables, peel and dice the potatoes, put some butter in a large pan or wok and fry the potatoes in it. Clean, halve and thinly slice the leek. Add to the potatoes after about ten minutes. Fry briefly and then add the cream to everything. Simmer for ten minutes and season with salt, pepper and nutmeg.
- Serve with the fried meatballs.
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