Estonian meat patties are a rich, savory dish eaten as an appetizer or as a protein-rich snack. This authentic recipe calls for the use of three types of ground meats—beef, veal, and pork—giving hakklihakotlet patties a unique taste and juicy texture. Make the patties nice and thick for the most tenderness. Recipe Servings: Serves 4 to 5
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- In a large mixing bowl, combine the meat, eggs, salt, pepper, onion, and water. Mix the ingredients by hand for 5 to 10 minutes, until the mixture has become smooth and fluffy.
- With hands moistened in cold water, shape the mixture into 8 thick, round patties. Coat both sides of each fully with the bread crumbs.
- In a frying pan or skillet, heat the oil and fry the patties for about 5 to 10 minutes on each side. The patties should brown but not burnt. When they are finished, there will be no pinkness left in the patties' centers. Remove the patties and serve hot.
NotesBraised red cabbage is an excellent complement to these patties.
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