Name: Old-Style Chestnut Patties
Yield: Serves 4 as a starter
Cuisine: Latvian
Ingredients: 1 egg, lightly beaten; Rapeseed oil, for frying; 100 g (1 cup) dried breadcrumbs, for coating; 200 ml (7 fl oz) whole milk; Salt and white pepper; 1 white bread bun, ideally stale; 1 small onion; 30 cooked and peeled chestnuts — about 180 g (6½ oz); ¼ teaspoon freshly grated nutmeg; Handful of finely chopped flat-leaf parsley

Preparation info

Serves
4
as a starter

Appears in

Amber & Rye

By Zuza Zak

Published 2021

About

Just as the Siberian Yupik have many words for snow, Eastern Europeans have many words for fried little round things. This recipe was inspired by a vegetarian cookbook dating from 1929 that was printed in Lithuania, but (luckily for me) written in Polish, and with an entire chapter devoted to vegetable patties. These earthy chestnut ones work incredibly well with something crunchy and fresh on the side — perhaps one of the slaws or just some peppery salad