Leek Cutlets on Vegetables

5 from 6 votes
Prep Time 45 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 201 kcal


  • 1 pole Leeks
  • 1 little one Old Bun
  • 3 tbsp Rapeseed oil
  • 600 g Ground beef
  • 1 Egg
  • 300 g Waxy potatoes
  • 1 bunch Soup vegetables
  • 0,25 bunch Chopped herbs
  • 600 ml Vegetable broth, instant
  • Salt and pepper
  • Paprika powder


  • Cut the leek stick into thin rings, wash and pat dry. Heat 1 tablespoon of oil in a pan and fry the leek rings for about 2 minutes, so that roasted spots appear.
  • Peel the potatoes and cut into small pieces. Soup vegetables: Peel the carrots, first thinly sliced, then quarter, peel the celery and cut into small pieces, wash the leek and cut into thin rings. Heat 1 tablespoon of rapeseed oil in a saucepan and all the vegetables Pour in the vegetable stock and simmer for 15-20 minutes. Just before the end of the cooking time, stir in half of the chopped herbs and season with salt and pepper.
  • Soak the buns in water for 10 minutes. Squeeze the buns well, knead well with the minced meat, egg, leek, paprika powder, salt and pepper in a bowl. Form 8 meatballs from the minced meat. Heat. 1 tablespoon of oil in a pan Fry the meatballs in it over medium heat for 5-7 minutes on each side.
  • Arrange the vegetables with the leek meatballs on plates and serve sprinkled with the remaining herbs.


Serving: 100gCalories: 201kcalCarbohydrates: 9gProtein: 13.7gFat: 12.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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