Recipe for stuffed leeks
Stuffed leeks are a classic old Danish dish! They taste absolutely amazing, for instance, with potatoes and butter sauce or gravy.
This is my take on butter-fried stuffed leeks. The idea was to make a stuffing similar to my meatballs and try cooking it in two different ways: a breaded version and a non-breaded version.
At home, the breaded version won by a landslide, so here’s the recipe for it! 🙂
Stuffed Leeks Recipe
Ingredients
Mince
- 2 packages Minced pork total 900 grams
- 2 Onion grated
- 16 gram Potato Flour
- 27 gram Salt coarsely
- 2 Egg
Precooked leeks
- 1 l Water
- 1 leek
- 150 gram Butter
Breading and frying
- Flour
- Egg
- Grate
- 50 gram Butter for frying
Instructions
Minced Meat
- Mix pork and salt together until it becomes sticky.
- Add grated onion, potato starch, and egg and mix well.
- Let the mixture sit for a bit so it becomes nice and firm. In the meantime, you can start with the leeks.
- Clean and cut the leek into 6-centimeter long pieces.
- Boil the leeks in 1 liter of water with added butter until tender. This takes 20 - 30 minutes.
- Pat the pre-cooked leeks dry on a clean dish towel.
-
Wrap each leek in the minced meat mixture.
- Place flour on one plate, beaten eggs on another, and breadcrumbs on a third.
- Bread the leeks by first rolling them in flour, then eggs, and finally breadcrumbs.
- Fry them in butter for about 5 minutes on each side.
-
Wrap each leek in the minced meat mixture.
