INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7. Cut each leek into three  pieces,
reserve one piece and blanch the remainder in a pan of  boiling water
for about 5 minutes, then drain.  2 Add chopped mixed coriander and
chives and 1 clove crushed garlic to  cream cheese and mix together.
Season.  3 Cook potatoes according to packet instructions. Drain. Wrap
some of  the bacon slices around the blanched leeks.  4 Heat 2 tbsp
olive oil in a griddle pan. Add leeks and cook for  about 5-8 minutes,
turning regularly, until bacon is cooked and  browned and leeks are
tender.  5 Place remaining bacon on a baking sheet and cook in the oven
for  about 5-8 minutes, or until crisp. Spread some of the cream cheese
mixture over the bread, then sandwich together with the oven-baked
bacon in the middle.  6 Finely chop the remaining leek, place half in a
bowl and add mince,  1 tbsp tomato puree, ground cumin, coriander,
cinnamon, oregano and  allspice and season, then gradually add enough
beaten egg to bind  together.  7 Use some of the mixture to make two
large, round burgers and make a  large hole in the centre of each. Fill
with a spoonful of the cream  cheese mixture, then shape the mince
around the filling to enclose  completely. Make small meatballs from
the remaining mince  8 Heat 2 tbsp olive oil in a griddle pan. Add
burgers and cook for  about 6-7 minutes on each side, or until cooked
to taste.  9 Heat the vegetable oil in a small pan. Add the meatballs
and cook  for a few minutes to brown all over, then carefully pour off
most of  the oil.  10 Add stock cube to the pan with remaining chopped
leek, 1 tbsp  tomato puree, 1 clove crushed garlic and white wine.  11
Cook for a further 4-5 minutes, or until meatballs are cooked  through.
Serve in a shallow dish.  12 For the Frittata: Heat 2 tbsp olive oil in
a large ovenproof  frying pan. Add half the vegetable stir fry and 1
clove crushed  garlic, cook for 2 minutes and add remaining beaten
eggs.  13 Cook for about two minutes, stirring to draw the mixture from
the  edges to the centre of the pan as it cooks.  14 Transfer the pan
to the oven and cook for 6-8 minutes, or until  frittata is set and
golden brown on the surface.  15 Slide frittata onto a plate to serve.
Heat the cream in a wok, add  remaining cream cheese mixture and
crushed garlic and stir until  melted. Add cooked potatoes and stir,
then season and serve in a  shallow bowl.  16 Mix remaining stir fry
vegetables and chopped mint and parsley into  Greek yoghurt. Season and
serve with burgers.  Converted by MC_Buster.  Per serving: 1323
Calories (kcal); 115g Total Fat; (78% calories from  fat); 27g Protein;
45g Carbohydrate; 577mg Cholesterol; 669mg Sodium  Food Exchanges: 1
Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 0  Fruit;  Recipe by:
Ready Steady Cook  Converted by MM_Buster v2.0n.

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