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| Estimated Times |
Preparation time: 30
Cooking time: 30
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Ingredients
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servings
| 100 | g | Green beans |
| 300 | g | Leek |
| 350 | g | Potatoes |
| 3 | dl | Semi-skimmed milk ~300 g |
| 1 | tbsp | Wheat flour ~9 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 250 | g | Minced pork 10% |
| 1 | clove(s) | Garlic ~3 g |
| 1 | tbsp | Rape seed oil ~13.7 g |
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Directions
Defrost the beans. Preheat the oven to 200ºC.
Cut the leeks into thin rings and the potatoes into thin slices. Blend a little of the milk and the flour together in a pan. Add the rest of the milk and bring to the boil, stirring constantly. Add the leeks and potatoes and bring to the boil. Stir occasionally to prevent it burning. Season with salt and pepper and transfer to an ovenproof dish. Bake in the oven for approx. 30 mins. until the potatoes are tender.
Roughly chop the beans, using a quick chopper if you have one, and mix together with the meat, salt, pepper and crushed garlic. Shape 4 patties and coat in flour. Heat the fat in a frying pan over a high heat. Brown the patties for 2 mins. on each side. Reduce the heat to medium and cook until done for 4-5 mins. on each side, or bake in the oven for approx. 10 mins.
Tip
Ready-made white sauce can be used instead of making your own by thickening milk and flour. The leeks and potatoes can be boiled for a couple of minutes in water, drained and put in an ovenproof dish, after which the white milk sauce is poured over. Season the leeks-potatoes with fresh or dried thyme (optional).
Nutritional data
585 Kcal Per Serving
F: 24 g, P: 37 g, C: 59 g, DF: 8 g
1,170 Kcal (88 Kcal/100 g)
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