ReceptnaptárMinced Meat Patties
These old-style patties are made from three kinds of meat and bacon, and mushrooms, parsley and softened onion make them especially flavoursome. They are far richer than an everyday rissole, and the breadcrumbs give them a crisp crust. They go well with vegetable stews, mashed potatoes and fresh salad, and they are delicious cold in a sandwich too.
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Ingredients
Method
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- Mince the bacon, top round, veal leg and pork leg in equal amounts.
- Mix in the squeezed-out bread roll, the salt, the sautéed onion, mushrooms and parsley.
- Knead it all together well by hand, add the 2 eggs, and shape into patties.
- Coat the patties in breadcrumbs.
- Fry in hot fat over medium heat on both sides, about 4-5 minutes per side, until golden brown and cooked through.
- Drain on paper towel and serve immediately.
- The mixture can also be shaped into a long, salami-like loaf and baked whole, then coated in potato-parmesan mixture once cooled and browned in the oven, the same way as the tenderloin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cool the onion and mushrooms before mixing them into the meat, because warm ingredients melt the fat and make the mixture hard to shape.
- Ask your butcher to mince the three meats together, which gives a more even mixture and saves you the bother of a mincer at home.
- Do not fry the patties over a high heat, because the crumbs burn quickly while the centre of the meat stays raw.
Frequently asked questions
Can I simplify it with fewer kinds of meat?
Yes, 450 g of mixed minced pork and beef also works. It is worth keeping the bacon, because it provides the juiciness and that distinctive old-fashioned flavour.
Can they be baked in the oven?
Yes, on oiled baking paper, for 25 minutes at 200 °C (180 °C in a fan oven), turning them halfway through. This way you use less fat, and the kitchen does not fill up with the smell.
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