What we send:

• potatoes
• trappist cheese
• red onion
• leek
• tomatoes
• panko crumbs
• farm egg
• mayonnaise
• mustard
• craft butter
• olive oil
• salt
• pepper
• backing sheet

Required tools:

• large pan
• oven
• oven tray
• 2 pcs mixing bowl
• plate

Preheat the oven to 220 ° C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Cut the red onion, tomato into articles, the leek into rings. Grate the cheese. Break the egg and separate the yolk from the white.

Put the baking paper in the baking sheet, put the potatoes on it, salt and pepper to taste and sprinkle with olive oil. Put in the oven for 15 minutes.

Heat the butter in a skillet over medium heat. Add the leeks and a little water and simmer for 3-4 minutes. When done, put it in the freezer to cool in a few minutes.

In a mixing bowl, mix together the mayonnaise, half of the mustard, a tablespoon of olive oil, a little salt and pepper. When done, take it into the fridge.

In a mixing bowl, mix in the cheese, chilled leeks, egg yolks, and half of the mustard and white crumbs. Salt and pepper to taste.

Take the potatoes out of the oven and push them to one side. Add the tomatoes and red onions and put them back in the oven for approx. 15-20 minutes. Bake until the potatoes are brown and crispy.

Pour the remaining white crumbs onto a plate. Use a wet hand to form the cakes from the dough, smear with the egg whites, then roll into the white crumbs so that it covers the cakes everywhere.

Heat olive oil in a pan. When it is hot, put the patties in it and bake both sides on medium heat for approx. 5 minutes until brown and crispy.

Serve cheesecakes with fried vegetables and steak potatoes. Serve with mustard sauce.

Enjoy your meal!