With meat patties everything comes down to the moisture of the mince. They turn out dry when there is too little binder in the meat, or when they are fried too long over high heat.
The recipe for meat patties was shared by the cookery site mojegotowanie.pl.
There is one classic trick: a stale roll soaked in warm water or milk. It releases moisture inside the patty and stops it tightening into a dry lump in the pan.
What you need
- 500 g minced meat
- 1 stale roll or two slices of white bread
- 180 g onion
- 1 egg
- 24 g breadcrumbs
- 6 g salt
- two pinches of ground black pepper
- 50 ml oil
How to cook
1. Soak the roll. Cover the stale roll with warm water or milk and leave it until it has absorbed all the liquid. It should be soaked right through, with no dry crumb inside, then squeeze it out thoroughly.
2. Mix the base. Peel and grate the onion so that it spreads evenly through the mixture. Put the mince, onion, egg, salt, pepper and the soaked roll into a large bowl.
Knead by hand. Mince from pork shoulder gives juicier patties; from ham it is leaner but also slightly drier.
3. Add the breadcrumbs. Sprinkle 16 grams of breadcrumbs into the mixture and knead again thoroughly. The aim is a smooth mixture with air worked into it, which makes the patty fluffy.
4. Shape the patties. This batch makes eight patties of about 90 grams. Take a portion, roll it into a ball and flatten it. Keep them all the same size, or some will cook faster than others.
Tip the remaining breadcrumbs onto a plate and coat each patty — the crust keeps the juices inside.
5. Fry in hot oil. Put the patties into the hot pan and fry on both sides until browned. Turn them only once the underside is done, otherwise the patty falls apart.
6. Let the fat drain. Move the finished patties onto a plate lined with kitchen paper and leave them for a minute. They are most often served with boiled potatoes and fried beetroot.
How long to fry
The time depends on size. Patties that fit into a half-closed hand take about 15 minutes, larger ones up to 20. If you are unsure whether the middle is done, cover them with foil for two or three minutes.
The raw egg is not an essential ingredient, but it binds the mince better, gives the patties spring and stops them cracking as they fry.
The whole dish, including soaking the roll, takes about 30 minutes.
As a reminder, dumpling dough is scalded with boiling water so it does not tear while shaping.
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