Latvian Meat Patties with Potatoes
Juicy Latvian patties made from ground meat are served with buttered potatoes and sour cream — a simple home-style dish with a distinct Baltic character.
Ingredients
- minced pork and beef500 g
- breadcrumbs30 g
- sour cream150 g
- egg1 pcs
- onion100 g
- potato600 g
- butter30 g
- oil30 ml
- water1200 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Peel the potatoes, place them in a pot, pour in 1200 ml cold water, add salt and cook after boiling for 20–25 minutes, until the pieces are easily pierced with a knife.
Peel the onion and chop it very finely. In a bowl, combine the pork-and-beef mince, breadcrumbs, 30 g sour cream, egg, onion, salt and black pepper; mix for 2–3 minutes until the mixture is uniform.
With hands moistened in water, shape into 8 oval patties about 1.5 cm thick.
Heat oil in a wide skillet over medium-high heat. Add the patties and fry for 2–3 minutes on each side until golden brown, then cover with a lid, reduce the heat to low and cook for another 5–7 minutes, until cooked through.
Drain the cooked potatoes, add the butter and mash with a potato masher into a coarse mash; adjust the seasoning with salt if needed.
Serve the patties hot with the potatoes and the remaining sour cream.
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