Dill has been growing like crazy on my balcony, so use it now several times a week. Luckily, it’s one of my favourite herbs, so I cannot complain. Patties were probably among the most frequent dishes my mum cooked. I don’t think she has ever made them with dill, but she would sprinkle dill on top of most dishes (a typical culinary gesture in Poland), especially in spring and summer. This gave me the idea to add the dill to the meat mixture (though of course I didn’t skip the sprinkling final touch either!). The result makes them taste lighter, more refreshing, more summery… and actually quite original in the world of meat patties. Serve them with a yogurt-based sauce for a perfect hot weather meal.
Throughout the years I have slightly changed even the basic meat patties making procedure. First of all, I don’t add raw onion, like my mum did, but stir-fried one (I have found this improvement at Nami’s Just One Cookbook; thank you so much, Nami!!!). Secondly, I make smaller patties (my mum’s have a size of my hand), which cook quicker and are juicier without excessively fatty meat. Last, but not least, I find brushing the patties juste before serving with a mixture of soy sauce and sake, a fantastic flavours enhancer, whatever the seasoning and whatever side dishes I have.
TIPS: These patties taste great with tzatziki, Indian raita or similar yogurt-based sauces/dips.
Here are some other dill use ideas:
Preparation: about 40 min – 1 hour
Ingredients (serves 3 as a main course, if served with some carbs, such as potatoes):
500 g ground beef+pork or pork or beef+pork+veal (beef alone becomes too tough)
aprrox. 5 heaped tablespoons breadcrumbs (you can use Japanese panko) or 1 slice of toast bread soaked in milk or water and then well squeezed
oil to pan fry
1 medium onion or 3 medium shallots
1 big handful finely chopped dill (discard only the thick…) + some for decoration
(soy sauce+sake, mixed, to brush over the patties before serving)
In a big bowl combine the meat, the salt, the pepper, the dill, the raw egg and the breadcrumbs.
(If you think the mixture is not thick enough to form patties, add more bread crumbs or soak a small bit of bread (don’t put too much bread/crumbs! it might change the taste and also make them tough).)
In the meantime chop the onion finely and stir-fry until golden.
Add to the meat mixture.
If you have time, you can leave the meat, covered, in the fridge for several hours. This will improve the flavours. However, it’s not necessary and you can proceed directly with frying.
Heat some oil in a pan. Form the patties with wet hands and pan-fry at medium heat, covered, until they are well cooked (because of the pork). It usually takes about 15 minutes for each batch. Covering the pan accelerates the process.
Brush the patties with soy sauce just before serving.
Serve sprinkled with dill and preferably with a yogurt-based sauce.