Fried Cheese Leek Sticks

Ingredients

• 0.5 stalk leek
• 1 tbsp butter
• 150 g cheese (e.g., Caerphilly or Lancashire)
• 125 g breadcrumbs
• 3 eggs
• 1 tbsp freshly chopped parsley
• 1 Tbsp freshly chopped thyme
• 1 tsp Mustard
• Salt
• Pepper (freshly ground)
• 60 g breadcrumbs (for coating)
• vegetable oil (for frying)
• 2 tbsp freshly chopped parsley (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion. In a hot pot, sauté in oil until translucent. Add tomato paste briefly, then deglaze with wine. Add tomatoes, season with salt, sugar, and pepper, and simmer for about 20 minutes until thickened, stirring occasionally; taste before serving.

2. 2.

   Peel, wash, and boil potatoes in salted water for about 30 minutes.

3. 3.

   Wash, trim, and slice leek into fine strips. In a hot pan, sauté in butter for 2-3 minutes until colorless; let cool. Crumble cheese and combine with leek and breadcrumbs in a blender. Separate egg whites from yolks; mix yolks with herbs and mustard. Add to breadcrumb mixture and blend again. The batter should be pliable—add an extra yolk, water, or more breadcrumbs if needed. Season with salt and pepper. Shape the mixture into 8 sausage-like sticks.

4. 4.

   Drain potatoes and let them steam dry. Mash with a potato masher, adding butter and hot milk until smooth and creamy; season with salt, pepper, and nutmeg.

5. 5.

   Whisk egg whites and coat the sticks in them. Dredge in breadcrumbs and fry in hot oil (≈170 °C) for 5‑6 minutes until golden brown. Drain on kitchen paper.

6. 6.

   Arrange the Glamorgan sausages with sauce and mashed potatoes on plates; sprinkle with parsley before serving.

7. 7.

   Serve with kale if desired.