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Friday Food: Old-fashioned Meat Patties

Patties, or rissoles, were a favourite food when I was a little girl. We ate them for tea with sauce, not gravy, and then had pattie sandwiches for lunch the next day. I longed to have the very popular rainbow waxed lunch wrapping paper, but we usually had the plain. A rainbow-wrapped lunch always tasted better.

Mum didn't dip them in egg and breadcrumbs, but I think she added a dash or two of Worcestershire sauce. These may be plain and simple, but they are just right with new potatoes, peas, carrots and gravy. My meal tonight reminded me of long ago tea times.

While the vegetables were cooking, I made the patties. I didn't even refrigerate them, I cooked them straight away. I used fresh parsley instead of dried herbs and I finely chopped the onions rather than grating them. Grated onions really make me cry hard.

This recipe is from the March 2014 Super Food Ideas.

 

Old-fashioned Meat Patties    makes 8 and serves 4

  • 500g lean beef mince
  • 1 brown onion, grated (or finely chopped)
  • 2 cloves of garlic, finely chopped
  • 1 egg, lightly whisked
  • 1/2 cup fresh breadcrumbs
  • 1/2 tspn mixed dried herbs
  • salt and pepper to season
  • olive oil for frying

Place all the ingredients, except for the olive oil, in a large bowl. Using clean damp hands, gently mix together. Although I usually encourage fervent mince mixing to encourage emulsification, you want the patties to be light and not compressed really at all.

Mincing it up

Gently form into 8 round patties, about 2cm high.

Heat the olive oil in a pan over medium-high heat. Cook for 3-4 minutes on each side. You can actually see the meat cooking up the side of each one. I prefer mine to be cooked all the way through- not a hint of pink thank you, so I cooked them for the full 8 minutes.

Cooking

Rest the patties briefly on some kitchen paper to soak up any excess fat. There wasn't actually any really, as I used very little oil and the mince was lean.

Cooked through

Serve with boiled potatoes, carrots and peas. Home made tomato sauce would be perfect and they are delicious cold the next day. Mum always made extra!!!

  Patties for tea

Comments

Michelle Lee

Hi Cindy!! I'm back!!! How are you??? I've decided to give myself 30 minutes each day on the computer to do my own silly things so hopefully I'll be able to drop by often.

Anyway, your tea sounds delish. I might make some mini ones as finger foods for my daughter!! :)

monica

That looks yummy!! Were the dogs very interested in them?

deb

I could eat them right off the screen, they look so delicious! xo

Andrea

I love this kind of dinner. *Cue nostalgic pangs*

kgirlknits

Sometimes you just can't go past the old-fashioned classics ;-)

Lois

Risoles are one of my favourite foods....Ilove them!

My herbs & spices are different to yours & before being gluten free I used to use quick cook oats instead of breadcrumbs....but all risoles are great :)

Wendy

I love rissoles. I remember cold rissole sandwiches being a staple of my primary school lunchbox :-)

Cakelaw

Ah, this brings back memories. Rissoles were a regular on our menu at home growing up. And who could forget the immortalisation of the rissole in The Castle!

mrspao

THey look and sound delicious!

Lynne S of Oz

I'm going back a bit - just like Mum used to make but hold the garlic. No garlic in our family! We must be vampires ;-)
I hope your ankle is feeling better. Rolled ankles are quite painful - I've done mine often enough!

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