{"id":18659,"date":"2016-05-29T17:12:56","date_gmt":"2016-05-29T15:12:56","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18659"},"modified":"2016-05-29T17:13:46","modified_gmt":"2016-05-29T15:13:46","slug":"meat-patties-with-dill","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=18659","title":{"rendered":"Meat Patties with Dill"},"content":{"rendered":"

\"kotlety_zkop\"Dill has\u00a0been growing\u00a0like crazy\u00a0on my balcony, so use\u00a0it now several times a week. Luckily, it’s one of my favourite herbs, so I cannot complain.\u00a0Patties were probably among the most frequent dishes my mum cooked. I don’t think\u00a0she has ever made them with dill, but she\u00a0would 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\u00a0dill to the meat mixture (though of course I didn’t skip the sprinkling final touch either!). The result makes them taste lighter, more\u00a0refreshing, more summery… and actually quite original in the world of meat patties. Serve them\u00a0with a yogurt-based sauce for a perfect hot weather meal.<\/p>\n

Throughout the years I have slightly changed even the basic meat patties\u00a0making 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<\/a>; thank you so much, Nami!!!). Secondly, I make smaller patties (my mum’s have a size of my\u00a0hand), which cook quicker and are juicier without excessively\u00a0fatty 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\u00a0and whatever side dishes I have.<\/p>\n

TIPS: These patties taste great with tzatziki, Indian raita or similar yogurt-based sauces\/dips.<\/p>\n

Here are some other dill use ideas:<\/p>\n

\"Bulgarian<\/a>
Bulgarian Dill Salad (Dry Tarator)<\/figcaption><\/figure>\n
\"Pickled<\/a>
Pickled Dill Cucumber<\/figcaption><\/figure>\n
\"Moomins'<\/a>
Moomins’ Pickled Cucumber Salad<\/figcaption><\/figure>\n
\"Polish<\/a>
Polish Brined Cucumber Soup<\/figcaption><\/figure>\n

Preparation: about 40 min – 1 hour<\/em><\/p>\n

Ingredients (serves 3 as a main course, if served with some carbs, such as potatoes):<\/em><\/p>\n

500 g ground beef+pork or pork or beef+pork+veal (beef alone becomes too tough)<\/em><\/p>\n

1 egg<\/em><\/p>\n

aprrox. 5 heaped tablespoons breadcrumbs (you can use Japanese panko) or 1 slice of toast bread soaked in milk or water and then\u00a0well squeezed<\/em><\/p>\n

oil to pan fry<\/em><\/p>\n

1 medium onion or 3\u00a0medium shallots<\/em><\/p>\n

salt, pepper<\/em><\/p>\n

1 big handful finely chopped dill (discard only the thick…) + some for decoration<\/em><\/p>\n

(soy sauce+sake, mixed, to brush over the patties before serving)<\/em><\/p>\n

In a big bowl combine the meat, the salt, the pepper, the dill, the raw egg and the breadcrumbs.<\/p>\n

(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).)<\/p>\n

Put aside.<\/p>\n

In the meantime chop the onion finely and stir-fry until golden.<\/p>\n

Add to the meat mixture.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Brush the patties with soy sauce just before serving.<\/p>\n

Serve sprinkled with dill and preferably with a yogurt-based sauce.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Dill has\u00a0been growing\u00a0like crazy\u00a0on my balcony, so use\u00a0it now several times a week. Luckily, it’s one of my favourite herbs, so I cannot complain.\u00a0Patties were…<\/p>\n","protected":false},"author":1,"featured_media":18661,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[186,69,184],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18659"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18659"}],"version-history":[{"count":6,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18659\/revisions"}],"predecessor-version":[{"id":18678,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18659\/revisions\/18678"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18661"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}