Leek mince cake

Name: Leek mince cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 3 Leek sticks (leek; approx. 750 g); 1 TABLESPOON Oil; 600 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 4 Eggs (size M); 1/8 l Milk; 1-2 TEASPOONS medium hot mustard; 150 g Fresh cream

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

3 Leek sticks (leek; approx. 750 g)
1 TABLESPOON Oil
600 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
4 Eggs (size M)
1/8 l Milk
1-2 TEASPOONS medium hot mustard
150 g Fresh cream

Directions

1
Clean, wash and cut the leek into rings. Heat the oil in a large pan. Fry the minced meat in it until crumbly. Season well with salt and pepper. Stir in tomato paste, sweat briefly. Add leek and fry for about 5 minutes. Season everything with salt and pepper.
2
Put the minced leek mixture into an ovenproof dish. Whisk eggs, milk and mustard. Pour egg milk over the minced meat mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Take out and arrange on plates. Put a dash of crème fraîche on each piece. Serve with boiled potatoes and salad
3
With 6 people: