BEEFCAKE RECIPE RECIPES
BEEF CAKES - THE HAPPY FOODIE
Inspired by a nineteenth century recipe, these Beef Cakes are an ingenious and delicious way to use up leftover beef.
Provided by Mary-Anne Boermans
Yield Serves 4
Number Of Ingredients 1
Steps:
Preheat the oven to 160C/140C fan/gas 3.
Mince or finely chop the beef and bacon. Add the suet, chopped onion, parsley, ketchup and stock. Season with salt and pepper. Mix thoroughly and divide into 4 portions. Shape into patties.
Season the mashed potato and divide into 8 portions. Spoon a layer of mashed potato on top of each meat patty and pat into shape.
Turn the patty over and add a second layer of potato. The cakes should now resemble a burger in a bun, but with potato in place of the bun.
Melt a little butter in a pan and fry the cakes for 3-4 minutes on each side over a high heat, until nicely browned and starting to crisp. Transfer to a baking tray and warm through in the oven for 15-20 minutes.
GERMAN MEAT CAKES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Thanks to Uncle Phaedrus, Finder of Lost Recipes at www.hungrybrowser.com/phaedrus, this recipe for the meat patties found in real German delis is here for your delight.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, place ground meats*, softened white.
- bread, beaten egg, chopped onion, salt, beef stock and pepper; mix thoroughly.
- Shape mixture into flat cakes, 1/2-inch thick, using a level 1/3 cup measure and a spatula.
- In an 11 to 12-inch skillet, heat vegetable oil.
- Add meat cakes; brown quickly on both sides; lower heat and cook.
- slowly for 15 to 20 minutes.
- *Whilewe all don't have meat grinders on hand, you can alwalys"super chop" meats to tiny bits to get the ground effect if any of these meats are not available ground in your area.
Nutrition Facts : Calories 459.9, FatContent 35.5, SaturatedFatContent 8.9, CholesterolContent 127.5, SodiumContent 375.9, CarbohydrateContent 7.8, FiberContent 0.5, SugarContent 1.2, ProteinContent 26.2
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