Veggie meatballs with mash recipe
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- Serves 4
- Takes 50 mins plus chilling
- 631 calories / serving
- Freezable
- Vegetarian
Ingredients
- 2 tsp olive oil, plus extra for greasing
- 25g salted butter
- 500g pack trimmed leeks, sliced
- 145g bread, blitzed into crumbs
- 50g plain flour
- 5g fresh thyme, leaves picked and chopped
- 1 medium egg, beaten
- 125g reduced-fat Cheddar, grated
- 75g Lancashire cheese, grated
- 2 tsp wholegrain mustard
- 900g floury potatoes (we used Maris Piper)
- 2 tbsp semi-skimmed milk
- vegetable oil, for frying
- peas, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2645kJ 631.0kcal
- Fat
- 26g
- Saturates
- 12g
- Salt
- 1.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 66.9gProtein 26.8gFibre 9.2g
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Method
- 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.
- See more Leek recipes
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.
