Meat Patties
Main Dishes • Russian
Description
When I make patties, my wife always laments that hers don’t turn out as delicious, even though she uses the same ingredients. So I decided to write down some tips for making the most ordinary patties. Don’t pay attention to the photo; I just found it online, so I don’t add herbs to the mixture, although it's a matter of personal taste, depending on what you like.
Ingredients
- Meat 0 lbs
- Onion 1 head
- Chicken Egg 1 piece
- Stale Bread 10 oz
Step-by-Step Guide
Step 1
Grind the meat using a meat grinder with a coarse plate, or purchase coarsely ground meat.
Step 2
Finely chop the onion into cubes about 4–5 mm in size. Do not grind the onion, as it will make the patties much worse. Add the chopped onion to the minced meat.
Step 3
Soak the bread in water, squeeze out all the moisture, and add it to the minced meat. The key factor in meatballs is the amount of bread. For about a kilogram of minced meat, I use just over a third of a sliced loaf. If you add too little bread to the meatballs, they turn out tough and tasteless.
Step 4
Crack an egg into the minced meat — it will help keep the patties from falling apart in the pan.
Step 5
Season with salt and pepper to taste, then mix the filling until it reaches a uniform consistency.
Step 6
Lightly heat a frying pan and add sunflower oil or olive oil, then place the formed patties in the pan. Avoid making the patties too large or thick, as they will take longer to cook and may lose all their juices; a thickness of about 1.5 cm is sufficient. When the patties are browned on one side, flip them over. You should flip the patties a couple more times. Under no circumstances should you add water or cover the pan with a lid, as that would steam them. 7-8 minutes is quite enough for a patty that is 1.5 cm thick to cook through.
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