Scandinavian Beef Patties With Beets And Cape
Serves:
Ingredients:
1
Medium russet potato (about
1/2
c
Flour
1
tb
Capers
1/2
c
Finely chopped pickled beets
1
Egg yolk
1
lb
Ground sirloin
1
Small onion; minced
2
ts
Butter
1
pn
Ground cloves
2
tb
Heavy cream
1
tb
Vegetable oil
Method:
In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes.
Drain, peel, and mash with heavy cream, and cloves plus salt and pepper to taste.
In a small skillet, melt 1 tablespoon butter over medium heat.
Add onion and cook, stirring often, until softened, about 3 minutes.
Stir into mashed potato.
Add ground sirloin and egg yolk to potato and mix well.
Stir in pickled beets and capers.
Form mixture into 4 patties about 1-inch thick.
Transfer patties to wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate 1 hour.
Dredge patties in flour; shake off excess.
In a large skillet, melt remaining butter in oil over medium-high heat.
Add patties and cook until bottoms are browned, about 4 minutes.
Turn and cook until desired doneness, about 5 minutes for medium.