Welcome to a recipe that redefines comfort food: Juicy Pork Patties with Potatoes. A beloved staple in many Eastern European homes, these aren't just any meat patties. The clever addition of grated raw potato is a time-honored trick that guarantees an incredibly moist and tender texture, keeping the pork juicy while adding a subtle, comforting flavor. This dish is perfect for a hearty family meal, transforming simple ingredients into something truly special. Get ready to create patties so delicious, they'll disappear from the plate in minutes!
Juicy pork patties with potatoes
Ingredients for Juicy Pork Patties with Potatoes
- 800 g pork
- 170 g pork fat
- 150 g onion
- 150 g raw potato
- 5 g curry powder
- 35 ml milk
- 2-3 Napa cabbage leaves
- wheat flour, for dredging
- vegetable oil, for frying
- salt
How to Make Juicy Pork Patties with Potatoes
Prepare the meat: cut it into large cubes, carefully trimming off connective tissues and excess fat, and removing any cartilage or tendons. To make the patties juicy, you need fat: dice the pork fat into small cubes and add it to the meat. Typically, the amount of fat should be about 1/4 of the pork quantity.
Dicing the pork and pork fat
Coarsely chop the onion. Many believe that raw onion, with its sharp taste and smell, can spoil the flavor of the mince, so they sauté it beforehand. In my opinion, it tastes better with raw onion.
Chopping the onion. Sauté if desired.
Place the finely chopped meat, pork fat, and onion into a food processor and blend until a smooth mixture is formed.
Grinding the meat and onion into mince
You can also use a meat grinder with a medium plate for this; you’ll need to pass the meat through it twice.
Peel the raw potato, grate it on a coarse grater, and add it to the ground meat.
Adding grated potato to the mince
At this stage, add the seasonings: sprinkle in salt and curry powder. You can also add other spices to your taste, such as ground paprika, black pepper, or ground cumin.
Adding seasonings to the mince
One of the tricks to make the patties juicy is to add cold water or milk to the mince. The liquid will evaporate during frying, while the meat juices will remain inside.
Pour cold, or preferably ice-cold, milk into the bowl.
Next, mix the mince thoroughly but without excessive force, until it becomes smooth and uniform. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Adding cold milk to the mince and mixing thoroughly
Wet your hands with cold water, divide the mince into equal portions, and form the patties. Don’t pack them too tightly like “snowballs”; the patties should be light and airy, with a proper oval shape.
Shaping the patties
Dredge them in wheat flour and pan-fry in a skillet with refined vegetable oil until golden brown on both sides. Flip them carefully and only once to prevent them from falling apart. We will finish cooking the patties in the oven.
Pan-frying the patties on both sides, then finishing in the oven
To do this, place a few Napa cabbage leaves on a baking sheet (you can substitute them with onion rings or regular cabbage leaves), and arrange the patties on top of the leaves.
Bake for 10 minutes in an oven preheated to 185°C (365°F).
Juicy pork patties with potatoes
And there you have it—perfectly juicy and flavorful pork patties, ready to be the star of your dinner table! These patties are wonderfully versatile. Serve them the traditional way with creamy mashed potatoes and pickles, or alongside a fresh green salad for a lighter meal. Leftovers are fantastic in a sandwich the next day! We hope this recipe brings warmth and comfort to your kitchen. Enjoy every delicious bite and the smiles it will surely bring to your family's faces!
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