Delicate Turkey Patties with Ratatouille and Mashed Potatoes
Main Dishes • Hungarian
Description
Recipe by John Smith, head chef of popular American restaurants.
Ingredients
- Vegetable Oil 5 fl oz
- Parsley 0 oz
- Chicken Egg 1 piece
- White bread 0 oz
- Spanish onions 5 oz
- Milk 10 fl oz
- Butter 0 oz
- "Petelinka Thigh Fillet" 5 oz
- Chicken fillet 10 oz
- Sugar 0 oz
- Passata Tomato Sauce 0 oz
- Tomatoes 5 oz
- Sweet Pepper 5 oz
- Garlic 2 cloves
- Cream 0 fl oz
- Potato 15 oz
Step-by-Step Guide
Step 1
Prepare the filling for the cutlets. Soak the white bread in milk (200 ml). Chop the turkey meat, white onion, and garlic randomly. Add the squeezed bread and pass everything through a meat grinder. Add an egg, butter (20 g), season with salt and pepper, and mix well. Beat the filling against the board to make it softer and airier.
Step 2
Prepare the lecho sauce. Cut the tomatoes in half, remove the seeds and liquid, and dice the flesh into strips. Also, chop the bell pepper and mince the garlic. In a skillet, heat 1 tablespoon of oil, add the tomatoes and onion, and sauté, stirring, for 1–2 minutes. Add the tomato paste and continue to sauté, stirring, for another 1–2 minutes. Pour in 80 ml of water and simmer until ready, until the tomatoes and onion are soft. Season with salt and pepper.
Step 3
Prepare the puree. Peel the potatoes and boil them in salted water until tender. Then, drain the water and mash the potatoes using a potato masher. Pour in the milk (60 ml) and cream, add the butter (40 g), and bring to a boil. Then, pour this milk mixture into the potatoes and stir with a whisk.
Step 4
Shape the minced meat into small patties (70–75 g each), coat them in flour, and fry in vegetable oil in a skillet until golden brown. Transfer to a preheated oven at 355°F for 5 minutes.
Step 5
Place two patties on each plate, garnish with parsley, and serve with mashed potatoes and lecho sauce.
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