Meat And Potato Patties Recipes

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Steps:

• Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
• Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
• Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
• Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
• Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.

Steps:

• In a bowl, combine the first six ingredients. Shape into four patties.
• In a skillet over medium heat, brown the patties in oil; drain.
• Add tomato juice.Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.Remove patties to a serving platter; keep warm.
• Combine flour and water; gradually add to juice in the skillet.
• Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.

Steps:

• Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
• Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
• Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
• Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
• Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
• Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.

Steps:

• Mix by hand all ingredients for the patties.
• Form 8 tennis ball sized patties.
• Fry the patties in peanut oil for 3 - 4 minutes only on one side until golden with a crispy crust.
• Place them, next to each other, in an ovenproof casserole. Set aside.
• Make the easy a la béchamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low.
• Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat.
• Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes.
• Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 - 4 minutes until the cheese melts.
• * Do not squeeze the excess water out of the shredded potatoes.

Steps:

• Whisk eggs and flour in medium bowl until blended. Add potatoes and pepper; mix well.
• Spray large heavy skillet with cooking spray; heat on medium heat. Spoon half the potato mixture into 4 mounds in skillet; flatten with back of spatula. Cook 1 to 2 min. on each side or until each patty is lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining potato mixture.
• Spray skillet with additional cooking spray. Add meat and peppers; cook 30 sec. or until heated through, stirring frequently. Meanwhile, cook gravy in saucepan on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
• Place 2 potato patties on each of 4 plates. Top with meat mixture and gravy.