Scandinavian Beef Patties with Beets and Cape

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Scandinavian Beef Patties with Beets and Cape Ingredients

1 Medium russet potato (about	1 Egg yolk
2 tb Heavy cream	1/2 c Finely chopped pickled beets
1 pn Ground cloves	1 tb Capers
2 ts Butter	1/2 c Flour
1 Small onion; minced	1 tb Vegetable oil
1 lb Ground sirloin

Instructions for Scandinavian Beef Patties with Beets and Cape

In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes. Drain, peel, and mash with heavy cream, and cloves plus salt and pepper to taste. In a small skillet, melt 1 tablespoon butter over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir into mashed potato. Add ground sirloin and egg yolk to potato and mix well. Stir in pickled beets and capers. Form mixture into 4 patties about 1-inch thick. Transfer patties to wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate 1 hour. Dredge patties in flour; shake off excess. In a large skillet, melt remaining butter in oil over medium-high heat. Add patties and cook until bottoms are browned, about 4 minutes. Turn and cook until desired doneness, about 5 minutes for medium. Source: 365 Ways To Cook Hamburger And Other Ground Meats Suggested Accompaniements Serve these patties with whipped mashed potatoes and a cucumber salad. I have also used the mixture to make meatballs. These go nicely with a dipping sauce made of sour cream blended with a bit of the liquid from the pickled beets. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeetsCuisine: Uncategorized

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