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Leek and Potato Meatballs

1 1/2 tablespoon unsalted butter

2 large eggs

coarse salt and freshly ground pepper

1/4 teaspoon ground cumin

vegetable oil for frying

Yogurt-Cilantro sauce

2 chopped leeks

1/2 pound boiled potatoes

1/2 pound ground beef

Flour for dredging

Melt the butter. Add the leeks and seasoning. Cook until wilted. Peel the potatoies and rice or mash them. Lightly beat one egg and add it to the bowl, with the leeks, coriander and cumin, 1/2 tsp. salt and pepper to taste. Crumble in the ground meat. Mix until just combined. Gently shape and chill. Dredge in flour, then egg. Cook iin 1/2 inch of vegetable oil. Serve with yogurt and sauce.

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