Classic Meat Patty with Mashed Potatoes
A hearty, juicy meat patty served with smooth, creamy mashed potatoes. The bread in the filling isn’t just for bulk—it keeps the patty tender.
- Time
- 50 min
- Serving
- 770 kcal
- Ingredients
- ≈ $2.23
- Protein
- 28 g
Ingredients
- 1 Ground pork and beefpack 500 g ≈ $7.01 101 g
- 2 White breadpack 350 g ≈ $1.44 22 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 72 ml
- 4 Onions≈ $1.60 per kg 29 g
- 5 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 6 Breadcrumbs 14 g
- 7 Potatoes≈ $2.19 per kg 202 g
- 8 Butterpack 180 g ≈ $1.58 11 g
- 9 Sunflower oil 7 ml
- 10 Salt 1 g
- 11 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Soak the bread in ¼ cup milk3 for 5 minutes, then squeeze out excess liquid.
Mix the ground1 meat, soaked bread, grated onion4, egg, salt, and pepper until well combined.
Shape into a patty, coat in breadcrumbs, and pan-fry in oil for 5–6 minutes per side until golden.
Reduce heat, cover, and cook for 7 more minutes until the juices run clear.
Boil peeled potatoes7 in salted water for 20 minutes until tender.
Tips
- Why it works
- Soak the bread in milk so it doesn't dry out the mince and the patty doesn't fall apart when frying. Without this step, the mince will be dry and tough.
- Substitutions
- Replace the onion with 30 g of leek or 20 g of green onion for a milder taste. Replace 2.5% milk with 2.5% kefir for a softer mash.
- Common mistakes
- The patty won't cook through if the juice stays cloudy, so cut one open to check. Fry covered over medium heat, otherwise it burns.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2 minutes under a lid or in a pan for 5 minutes with oil. The mash is best eaten right away.
- Serve with
- Serve with dried fruit compote or sauerkraut. Works for a kids' lunch or a family dinner with a light salad.
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