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Inspired by Welsh Glamorgan sausages, these crispy veggie 'meatballs' are full of cheesy, leeky goodness in every bite. Serve alongside a bed of creamy mash, peas and the remainder of your leeks for a satisfying meal for a chilly autumn evening. See method
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Heat the olive oil and butter in a large, lidded frying pan over a low heat and add the leeks. Cover and fry for 10 mins or until softened. Remove from the heat and set aside ¼ of the leeks; cover, then reheat to serve. Mix the rest in a bowl with 110g breadcrumbs, the flour, thyme, egg, cheeses and mustard.
Put the remaining breadcrumbs on a large, shallow tray. Shape the cheesy leek mix into 16-20 balls using wet hands, then transfer to the breadcrumb tray. Roll in the crumbs to coat, then transfer to the fridge for 1 hr, or up to 24 hrs.
Meanwhile, boil the potatoes in a saucepan for 15-20 mins until tender. Drain, then mash with the milk.
Heat the vegetable oil in a large frying pan over a low-medium heat and cook the meatballs for 12-15 mins, turning until golden. Serve with the mash, remaining leeks and peas, if you like.
Get ahead: Make the 'meatballs' up to 24 hrs ahead and keep in the fridge until ready to cook.
Freezing and defrosting guidelines
Freeze uncooked 'meatballs' only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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