Wednesday, June 6, 2012

Ground Meat Patties (Estonia)

Ground Meat Patties (Estonia)


  • ½ pound lean ground beef
  • ½ pound lean ground veal
  • ½ pound lean ground pork
  • 2 eggs
  • 1 cup fresh bread crumbs
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • ½ cup finely chopped onions
  • ¾ cup cold water
  • 4 tbsp vegetable oil

1. Combine the beef, veal, pork, eggs, ½ cup of the bread crumbs, salt, pepper, onions and water in a large mixing bowl and knead with your hands for 5 or 10 minutes until the mixture is smooth, light and fluffy

2. Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip them each in the remaining ½ cup of breadcrumbs, coating both sides thoroughly

3. Heat the 4 tablespoons of oil in a heavy 10- to 12-inch skillet over high heat until a light haze forms above it. Fry the patties 4 at a time about 5 minutes on each side, regulating the heat so that they brown deeply without burning

4. To make sure they are fully cooked insert the tip of a small knife into one of the patties, spreading it slightly apart. The meat should show no sign of pink. If it does, lower the heat and cook the patties a few minutes longer

5. Serve at once and enjoy!

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