Beet Patty – (Céklás vagdalt)

Beet Patty - (Céklás vagdalt)
Ingredients 12 patties:
1 medium potato, 14 oz/40 dkg ground pork, 2 eggs, 1 level teaspoon salt, 1/4 teaspoon ground black pepper, 5 oz/15 dkg pickled beets (drained), 1 small onion (1 teaspoon onion cream), 3 1/2 oz/1 dl sour cream, 2 tablespoon drained capers, 3-4 tablespoon cooking oil for baking

Boil the potato in its skin, let cool, peel and rice. Mix in with the ground meat, eggs, salt and pepper. Dice the well-drained beets into small cubes, peel and mince the onions fine. Mix with the ground meat along with the sour cream and drained capers. Oil a multi-egg/pancake skillet well and fill each indentation with one tablespoon of the mixture. Brown on medium heat until rosy, about 3 minutes on each side. Drain on a paper towel. The patties can also be cooked in a traditional skillet by piling
one tablespoon of the mixture into the well-oiled skillet and flattening them. In this case, you can cook 5-6 patties at a time but it is best to do a single one first because since the traditional skillet does not hold the patty’s shape as well as the multi-portioned one, if the mixture is too thin you can add 1-2 tablespoon breadcrumbs to the mixture.

Preparation time: 1 hour 10 minutes
Calories per serving: 423
Skill: Easy to prepare