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🍽️ Crispy Cheese and Leek Sticks with Mashed Potatoes

479 kcal · 30 min · 4 servings

Ingredients

• 0.5 stalk leek
• 1 tbsp butter
• 150 g cheese (e.g. Caerphilly or Lancashire)
• 125 g breadcrumbs
• 3 eggs
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped thyme
• 1 tsp mustard
• salt
• pepper (from the mill)
• 60 g breadcrumbs (for breading)
• vegetable oil (for frying)
• 2 tbsp fresh chopped parsley (for garnish)

Instructions

1. 1. Peel the onion and dice it into small cubes.
2. 2. Heat the oil in a pot.
3. 3. Sauté the onion cubes in the oil until they become translucent.
4. 4. Stir the tomato paste into the onions.
5. 5. Deglaze the mixture with the wine.
6. 6. Add the tomatoes.
7. 7. Season the sauce with salt, sugar, and pepper.
8. 8. Simmer the sauce for about 20 minutes over medium heat to reduce.
9. 9. Stir the sauce occasionally.
10. 10. Taste the sauce at the end and adjust the seasoning if needed.
11. 11. Peel the potatoes and wash them.
12. 12. Boil the potatoes in salted water for about 30 minutes.
13. 13. Cook the potatoes until they are tender.
14. 14. Wash the leek.
15. 15. Trim the tough ends from the leek.
16. 16. Slice the leek into thin strips.
17. 17. Heat a pan.
18. 18. Sauté the leek strips in the hot pan with the butter.
19. 19. Cook the leek for 2 to 3 minutes.
20. 20. Cook the leek until it is soft but still pale.
21. 21. Let the leek cool down.
22. 22. Crumble the cheese.
23. 23. Place the cheese, leek, and breadcrumbs into the food processor.
24. 24. Blend the ingredients in the food processor.
25. 25. Separate the eggs.
26. 26. Whisk the egg yolks with the herbs and mustard.
27. 27. Mix the egg yolk mixture into the cheese and leek blend.
28. 28. Process the mixture again until it is firm enough to shape.
29. 29. Add more egg yolk, water, or breadcrumbs if necessary.
30. 30. Season the cheese mixture with salt and pepper.
31. 31. Shape eight small sticks from the mixture.
32. 32. Drain the cooked potatoes.
33. 33. Let the potatoes steam dry for a moment.
34. 34. Mash the potatoes thoroughly with a potato masher.
35. 35. Stir the butter into the mashed potatoes.
36. 36. Stir the hot milk into the mashed potatoes.
37. 37. Stir until a smooth and creamy mash forms.
38. 38. Season the mashed potatoes with salt, pepper, and nutmeg.
39. 39. Lightly beat the egg whites.
40. 40. Dip the cheese sticks into the beaten egg whites.
41. 41. Roll the cheese sticks in the breadcrumbs.
42. 42. Heat the oil to approximately 170°C.
43. 43. Fry the cheese sticks in the hot oil.
44. 44. Fry the cheese sticks for 5 to 6 minutes.
45. 45. Fry the cheese sticks until they are golden brown.
46. 46. Place the finished sticks on kitchen paper.
47. 47. Let the kitchen paper absorb the excess oil.
48. 48. Plate the cheese sticks.
49. 49. Serve the cheese sticks with the tomato sauce.
50. 50. Serve the cheese sticks with the mashed potatoes.
51. 51. Garnish the dish with fresh parsley.
52. 52. Serve kale on the side if desired.

Nutrition per serving

• kcal: 479
• Protein: 20 g · Fett/Fat: 28 g · Carbs: 36 g