Small Fried Meat Patties (Ijeh)
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground beef, chuck or round
- ½cup finely chopped onions
- 6tablespoons finely chopped parsley leaves
- 6large eggs
- ¼cup bread crumbs
- 1½teaspoons kosher salt
- 1teaspoon ground allspice
- ½teaspoon ground cinnamon
- ¼teaspoon freshly ground black pepper
- Vegetable oil for frying
- Pita wedges and spicy ketchup (see recipe) for serving
Nutritional analysis per serving (40 servings)
59 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 59 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the meat in a large bowl and mash with a fork for 2 minutes. Add the onions, parsley, eggs, bread crumbs, salt, allspice, cinnamon and pepper and mix well.
- Step 2
Heat a large, heavy skillet over medium heat and cover the bottom with a generous layer of oil. When hot, working in batches, drop the meat mixture by slightly rounded tablespoons into the oil. Fry, turning once, until the patties are lightly browned, about 3 minutes. Transfer them to paper towels to drain. Repeat, adding more oil as needed, until all the meat is cooked.
- Step 3
Serve the patties warm with small pita wedges and spicy ketchup.
Private Notes
Comments
Tasty, but REALLY cut the eggs to 3 at most! It was so soupy even with just 4 eggs. I made little sliders with it, and served with curried cauliflower topped with cashews on the side, fresh pears and toasted buns. It did need some kind of ketchup thing. (I didn't try her recipe for spicy ketchup but will next time.) Nice little dinner for the hubby et moi.
After reviewing some other recipes for "ijeh", I decided to bump up the herbiage with an additional 6 T of cilantro and 3 T of mint (all finely chopped). The recommended 6 eggs insured a consistency closer to a latke batter than a burger, which I appreciated. To serve, we threw together a ketchup-based sauce augmented by some mayonnaise and Tabasco. Delicious! As leftovers: The patties were even better when reheated the next day!
Tasty, but REALLY cut the eggs to 3 at most! It was so soupy even with just 4 eggs. I made little sliders with it, and served with curried cauliflower topped with cashews on the side, fresh pears and toasted buns. It did need some kind of ketchup thing. (I didn't try her recipe for spicy ketchup but will next time.) Nice little dinner for the hubby et moi.
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