Meat cutlets
4 servings
30 minutes
Meat patties are a true embodiment of the cozy home feel of Estonian cuisine. They embody the simplicity and richness of traditional flavors. Beetroot adds a sweet note to the mince, white bread adds softness, while garlic and onion provide spiciness and aroma. Fried in butter, the patties acquire a golden crust that retains juiciness inside. Barley flour makes the texture more interesting by adding a subtle grainy hint. The creamy sauce is delicate and velvety, perfectly complementing the main dish and making it even richer. Mashed potatoes with milk and butter complete the composition with a cozy, traditional taste. This dish is perfect for a family dinner, warming with its simple yet profound flavor.
1
Grate the boiled beetroot, mix it with minced meat, add white bread, egg, finely chopped onion and garlic. Season with salt and pepper. Shape into patties, coat in barley flour and fry in butter.
- Ground meat: 500 g
- Onion: 100 g
- Chicken egg: 1 piece
- Beet: 200 g
- Garlic: 5 g
- Barley flour: 100 g
- White bread: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Butter: 1.5 tablespoon
2
For the cream sauce, fry the flour in butter, add cream, and salt. Cook the sauce, stirring constantly, until thickened. If necessary, strain through a sieve.
- Wheat flour: 1.5 tablespoon
- Butter: 1.5 tablespoon
- Cream 33%: 250 ml
- Salt: to taste
3
Serve mashed potatoes made with milk and butter as a side dish.
- Butter: 1.5 tablespoon