Grannys Meat Potato Patties Food

MEAT AND POTATO PATTIES

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

MEAT PATTIES

Steps:

• Combine the onion and water in a small saucepan, bring to a boil and simmer until liquid has evaporated, about 6 minutes. Combine the onion, meat, potato, bread crumbs, eggs, vinegar, parsley, cumin and a generous amount of salt and pepper in a large bowl. With your hands or a wooden spoon, mix until blended well. Add additional vinegar, salt and pepper to taste; the mixture should be highly flavored. Cover and refrigerate for 1 hour.
• Moisten your hands with cold water. Form the meat mixture into 3/4-inch balls, flattening each slightly between your palms, and lightly dredge with flour.
• To fry, pour 1/4 inch of olive oil into a heavy skillet over medium-low heat. When the oil is hot but not smoking, add the first batch of patties; they should fit comfortably in a single layer. Fry until golden brown on both sides and cooked through. Drain between two layers of paper towels. Repeat with the remainder. If you prefer to bake the patties instead of frying them, heat the oven to 325 degrees, and warm two or more heavy baking sheets. Brush the sheets with olive oil, and arrange the patties 1 inch apart. Lightly brush the patties with olive oil, and bake 20 to 25 minutes, turning once. Drain between two layers of paper towels.
• To serve, arrange the patties on a platter; sprinkle with lemon juice.

GREAT GRANDMA JOHNS' PASTIES

Steps:

• In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
• Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
• Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
• Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.

MEAT AND POTATO PATTIES

Steps:

• In a bowl, combine the first six ingredients. Shape into four patties.
• In a skillet over medium heat, brown the patties in oil; drain.
• Add tomato juice.Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.Remove patties to a serving platter; keep warm.
• Combine flour and water; gradually add to juice in the skillet.
• Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.

EASY ROAST BEEF AND POTATO PATTIES

Steps:

• Whisk eggs and flour in medium bowl until blended. Add potatoes and pepper; mix well.
• Spray large heavy skillet with cooking spray; heat on medium heat. Spoon half the potato mixture into 4 mounds in skillet; flatten with back of spatula. Cook 1 to 2 min. on each side or until each patty is lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining potato mixture.
• Spray skillet with additional cooking spray. Add meat and peppers; cook 30 sec. or until heated through, stirring frequently. Meanwhile, cook gravy in saucepan on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
• Place 2 potato patties on each of 4 plates. Top with meat mixture and gravy.

BEEF AND POTATO PATTIES IN BéCHAMEL SAUCE

Steps:

• Mix by hand all ingredients for the patties.
• Form 8 tennis ball sized patties.
• Fry the patties in peanut oil for 3 - 4 minutes only on one side until golden with a crispy crust.
• Place them, next to each other, in an ovenproof casserole. Set aside.
• Make the easy a la béchamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low.
• Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat.
• Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes.
• Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 - 4 minutes until the cheese melts.
• * Do not squeeze the excess water out of the shredded potatoes.