Sparkling secret transforms classic meat patties recipe
Burnt on the outside and like sawdust inside—that's how meat patties appear in too many homes. Although they're a lunch classic, meant to nourish generations, they often prove disappointing. But not this time. There's a way to impress from the very first bite—soft, fluffy, and juicy like never before.
Meat patties are akin to the little black dress of the culinary world—a seemingly simple item that, when well-made, perfectly fits the bill. While everyone might know the recipe, not everyone can truly master it. Just one extra ingredient or a single misstep in preparation can transform them into a ball of disappointment rather than a lunchtime favourite. The secret to success? Don't just throw anything into the mince mixture; consider what genuinely makes a difference.
Most importantly, don't hold on to the idea of the egg as if it's a relic of the past. There's something better, and no, it’s not magic. It comes down to culinary physics, as there's something that can transform minced meat into a thoroughly delectable dish.
Meat patties unlike any other—this recipe breaks the monotony
Meat patties are reminiscent of grandma's table—a bit old-fashioned but always satisfying. However, today, this dish can be significantly improved. Fluffy, delicate, and full of flavour, without a dry centre. The trick? Add sparkling water to aerate the mixture with gas.
Ingredients:
- 1 kilogram of minced pork, although beef or poultry can also be used,
- small onion, finely chopped,
- small bread roll (soaked in milk or broth),
- 150 millilitres of sparkling water,
- egg,
- salt,
- pepper, granulated garlic,
- flour for coating,
- oil or clarified butter for frying.
Instructions:
- Place the minced meat in a large bowl. Add spices, onion, a squeezed bread roll, and an egg. Knead the mixture by hand for a few minutes until it becomes sticky.
- Now the sparkling water comes into play. Pour it into the mixture and mix thoroughly. Aerating the meat will make the patties delicate and light.
- Knead briefly, then "throw" the mixture against the bowl several times to further aerate it. Shape large patties with wet hands and coat them in flour. You can flatten them slightly.
- Fry in well-heated fat on both sides; they should be brown on the outside and well-cooked inside. It's better to fry them for a bit longer on low heat, rather than on high.
Serve these patties with potatoes and a salad for a complete meal. You can also pour gravy or mushroom sauce over them. If you'd like, you can add some cheese, dried mushrooms, or sneak in some vegetables. There are numerous variations with minced meat, and it's up to you to decide how to prepare them.
