Swedish green pepper beef patties
For the first time ever, I made a batch of absolutely perfect green pepper beef patties last week. Here's what I did, for future reference:
all mushed up. the mince should be smooth, keep together and slightly sticky. If it's too sticky, there's too much creme fraiche. If it's not keeping together, more eggs.
Brown in butter on reasonably high heat, transfer to big roasting pan, finish off in oven, gas mark 4 for 10-15 minutes.
Serve with bolied potatoes and brown sauce (green peppercorns, gravy/beef stock, cream, soy for colour)
- roughly 3lb of prime, lean mince biggest reason for success. They do good mince at that butchery.
- a couple of finely chopped onions - or preferably grated, if you have the time
- some milk soaked bread crumbs
- half a pot of creme fraiche
- two eggs
- green peppercorns to taste, add twice as much as you'd expect, and then some
- salt and pepper
all mushed up. the mince should be smooth, keep together and slightly sticky. If it's too sticky, there's too much creme fraiche. If it's not keeping together, more eggs.
Brown in butter on reasonably high heat, transfer to big roasting pan, finish off in oven, gas mark 4 for 10-15 minutes.
Serve with bolied potatoes and brown sauce (green peppercorns, gravy/beef stock, cream, soy for colour)