The Russian mince patties are made with mix of beet and pork mince and cooked with beer in the oven.
2 people made this
8 slices white bread
200g single cream
300g onions, minced
2 large garlic cloves, minced
1 tablespoon oil
1kg beef mince
500g pork mince
2 tablespoons prepared mustard
1 TL Khmeli suneli (Georgian spice mix)
1 pinch minced fresh dill
1 pinch minced fresh parsley
1 tablespoon salt
1 teaspoon pepper
oil for frying
Method Prep:20min › Cook:45min › Extra time:30min › Ready in:1hr35min
Remove the crust from the bread. Cut bread into 1m cubes. Place in a bowl and pour cream over the bread. Set to one side and leave to soak.
Fry onion and garlic in a frying g pan till translucent whilst stirring constantly. Set to one side.
Squeeze out the bread and add it to a bowl with the mince, eggs, mustards, spices, herbs, salt and pepper and the contents of the pan. Mix thoroughly till evenly combined. Refrigerate for 1 hour.
Mix again after resting, then shape into 1.5cm thick patties. Dredge them in breadcrumbs.
Heat a frying pan over very high heat. Add oil and fry patties for 30 seconds on each side, then transfer to a baking tray with a high rim.
Preheat your oven to 160 C / 140 fan / Gas 3. Pour enough beer on the baking tray to about 1/3 of the thickness of the meat patties. Cook for 15 to 20 minutes. Turn over and cook for a further 15 to 20 minutes on the other side, the beer should be completely evaporated at the end.
The Georgian spice mix Khmeli suneli can be found in speciality stores and online.