This recipe, passed down through generations and perfected over time, combines the rich flavors of ground beef with the comforting texture of grated potatoes. The result? A mouthwatering dish that’s not only delicious but also incredibly budget-friendly.
As I prepare these patties in my kitchen, I’m always struck by how such simple ingredients can come together to create something truly special. The history of this dish stretches back to times when families had to make the most of every ingredient, yet still wanted to put a delicious meal on the table. Today, I’m excited to share my version of this timeless recipe with you, complete with a few modern twists that elevate it to new heights of flavor.
Ingredients
For this recipe, you’ll need
- 500g (1 lb 2 oz) ground beef
- 3 medium potatoes, grated (about 450g or 1 lb)
- 1 tbsp (15g) mayonnaise
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 30g (1 oz) butter, melted
- 1 tsp (5g) salt
- 1 tsp (5g) paprika
- 1/4 tsp black pepper (or to taste)
- 2 tbsp fresh parsley, chopped
- Olive oil for frying
Instructions
- Begin by peeling and grating the potatoes. This step is crucial for achieving the perfect texture in your patties. Once grated, place the potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This will help prevent your patties from becoming soggy during cooking.
- In a large mixing bowl, combine the ground beef, grated and squeezed potatoes, mayonnaise, chopped onion, minced garlic, melted butter, salt, paprika, black pepper, and chopped parsley. The mayonnaise might seem like an unusual addition, but trust me – it adds a subtle richness and helps bind the ingredients together.
- Using your hands or a sturdy spoon, mix all ingredients thoroughly until well combined. You’re looking for a consistency where the mixture holds together when shaped. This thorough mixing ensures that every bite of your patty will be packed with flavor.
- Heat a large frying pan or skillet over medium heat. Add enough olive oil to lightly coat the bottom of the pan. The oil should shimmer when it’s hot enough for frying.
- While the pan is heating, shape the meat and potato mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. Consistency in size is key here – it ensures even cooking across all your patties.
- Carefully place the patties in the hot pan, leaving some space between each. Don’t overcrowd the pan, as this can lower the oil temperature and lead to greasy patties. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. You’re looking for a beautiful, crispy exterior and a juicy interior.
- As each batch finishes cooking, remove the fritters from the pan and place them on a paper towel-lined plate. This step is crucial for absorbing any excess oil, ensuring your patties are perfectly crisp, not greasy.
- Repeat the process with the remaining mixture, adding more oil to the pan as needed. Remember to let the oil heat up again between batches for the best results.
Serving Suggestions
These delicious patties are incredibly versatile when it comes to serving. I love to present them hot, straight from the pan, with a dollop of cool sour cream or tangy Greek yogurt on the side. The contrast in temperatures and flavors is simply divine.
For a complete meal, consider serving these patties alongside a crisp green salad or some steamed
