for 4 person

Meat

½ tbsp	butter
100 g	leek, use only the white part, very finely sliced
1	mealy potatoes (approx. 150 g), finely grated
450 g	minced meat (beef)
2 tbsp	breadcrumbs
1 tbsp	sweet paprika
1 tsp	salt
a little	pepper
12	wooden skewers
	clarified butter for frying

Quinoa

½ tbsp	butter
250 g	quinoa
8 dl	vegetable bouillon
150 g	leek, use only the green part, cut into strips approx. 5 mm wide
3 tbsp	mascarpone
	salt and pepper to taste

How it's done

Meat

Warm the butter, sauté the leek and potato for approx. 2 mins., leave to cool. Stir in the meat, breadcrumbs and paprika, season. Knead the mixture well, divide into 12 portions, shape into little sausages, thread each sausage onto a wooden skewer. Heat the clarified butter, reduce the heat, fry the mince skewers in batches for approx. 6 mins. each, turning frequently.

Quinoa

Warm the butter, sauté the quinoa for approx. 2 mins. while stirring, add the vegetable stock, bring to the boil and simmer (uncovered) for approx. 10 mins. over a low heat, add the leek and simmer for approx. 2 mins. Stir in the Mascarpone, season. Serve the mince skewers on the creamy leek quinoa.

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