Meat Patties Baked in Sour Cream
These patties are thrift cooking done well. Raw potato, grated on the fine side of a box grater, stands in for part of the ground meat and doubles as the binder: its starch swells as the patties brown and bake, so the inside stays loose and moist instead of setting up dense the way an all-meat cutlet does.
Running the mixture through a meat grinder twice looks fussy, but it shreds the potato fibers and spreads them evenly — skip it and you get chalky raw-potato streaks through the finished patty. Squeeze the grated potato lightly before mixing, too, or the water it gives off will slacken the mixture and the patties will spread in the pan.
Smetana, the cultured cream they bake under, is thicker and richer than the standard US tub — buy full-fat sour cream at 20% milkfat or more, or use creme fraiche, which behaves the same. Anything labeled light will break in the oven and leave a grainy sauce. Browning the patties first is not optional either: the crust holds their shape while they sit in the cream. Grated hard cheese or a crushed garlic clove added with the sour cream thickens and sharpens it.
Count on three or four per person, with the sauce from the dish spooned over, alongside mash, buckwheat, or raw vegetables.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Grate the raw potato on a fine grater, then add salt, pepper, flour, ground meat, and onion. Put the mixture through a meat grinder twice for an even consistency.
Form the patties, allowing 3-4 per serving, and brown them in a skillet.
Arrange the patties in a baking dish, pour the sour cream over them, and bake in the oven until done.
Sprinkle with fresh herbs before serving.
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