Meat Patties
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups minced onion
- ½cup water
- 1pound lean lamb or beef or a mixture of both, ground fine
- 1large potato, peeled and grated
- ½cup fresh bread crumbs
- 2eggs, lightly beaten
- 1tablespoon aged red-wine vinegar, or more to taste
- ¼cup chopped flat-leaf parsley
- 1tablespoon ground cumin
- Sea salt and freshly ground black pepper to taste
- All-purpose flour for dredging
- Olive oil for frying or baking
- Juice of 1 large lemon
Nutritional analysis per serving (16 servings)
334 calories; 32 grams fat; 12 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 231 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
Combine the onion and water in a small saucepan, bring to a boil and simmer until liquid has evaporated, about 6 minutes. Combine the onion, meat, potato, bread crumbs, eggs, vinegar, parsley, cumin and a generous amount of salt and pepper in a large bowl. With your hands or a wooden spoon, mix until blended well. Add additional vinegar, salt and pepper to taste; the mixture should be highly flavored. Cover and refrigerate for 1 hour.
- Step 2
Moisten your hands with cold water. Form the meat mixture into ¾-inch balls, flattening each slightly between your palms, and lightly dredge with flour.
- Step 3
To fry, pour ¼ inch of olive oil into a heavy skillet over medium-low heat. When the oil is hot but not smoking, add the first batch of patties; they should fit comfortably in a single layer. Fry until golden brown on both sides and cooked through. Drain between two layers of paper towels. Repeat with the remainder. If you prefer to bake the patties instead of frying them, heat the oven to 325 degrees, and warm two or more heavy baking sheets. Brush the sheets with olive oil, and arrange the patties 1 inch apart. Lightly brush the patties with olive oil, and bake 20 to 25 minutes, turning once. Drain between two layers of paper towels.
- Step 4
To serve, arrange the patties on a platter; sprinkle with lemon juice.
- The patties may be served on a bed of shredded romaine lettuce mixed with thinly sliced scallions, chopped parsley and dried rigani (Greek oregano), dressed with olive oil, lemon juice, salt and pepper.
Private Notes
Comments
Great recipie. Have made it twice; once w West African Curry (a combo of spices) and once with the cumin alone. Much tastier with the spice combo, (which includes cumin but also coriander, turmeric, pepper/s, mustard seed, nutmeg, etc.). The cumin-alone version was really a snooze by comparison. Texture is great...used lamb both times and even the lamb haters loved it.
A wonderful recipe. I made the breadcrumbs with a slice of Oroweat bread, used Almond Flour and one turnip instead of a potato. I baked it and then finished with 3 minutes of broiling.
Great recipie. Have made it twice; once w West African Curry (a combo of spices) and once with the cumin alone. Much tastier with the spice combo, (which includes cumin but also coriander, turmeric, pepper/s, mustard seed, nutmeg, etc.). The cumin-alone version was really a snooze by comparison. Texture is great...used lamb both times and even the lamb haters loved it.
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