Pork and Veal Patties with Sour Cream and Mustard Sauce

Name: Pork and Veal Patties with Sour Cream and Mustard Sauce
Cuisine: Latvian
Ingredients: 60 ml/4 tbsp vegetable oil; 1 large onion, finely chopped; 200 g/7 oz/scant 3 cups mushrooms, chopped; 300 g/11 oz/1⅓ cups minced (ground) veal; 300 g/11 oz/1⅓ cups minced (ground) pork; 75 ml/5 tbsp toasted breadcrumbs; 1 large (US extra large) egg, beaten; 100 ml/3½ fl oz/scant ½ cup chicken stock; 150 ml/¼ pint/⅔ cup sour cream; 5 ml/1 tsp mild mustard; 30 ml/2 tbsp (extra) finely chopped fresh dill; salt and ground black pepper; salt and ground black pepper

Preparation info

Makes
8
patties

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

These meat patties, called kurzemes, are one of Latvia’s best-known dishes. They are prepared with a combination of mixed meat, often veal and pork, but they can also include chopped ham. Sautéed mushrooms are added to the meat mixture here to give the patties even more flavour and they are served with a sour cream sauce.

Ingredients

60 ml/4 tbsp vegetable oil
1 large onion, finely chopped

Method

Heat 15ml/1 tbsp oil in a frying pan over a medium heat and cook the onion for 3-4 minutes, or until slightly golden, remove using a slotted spoon and set aside.
Add the mushrooms to the pan and cook for 4-5 minutes, or until soft; use a litt

Per portion Energy 247kcal/1028kJ; Protein 15.3g; Carbohydrate 10.2g, of which sugars 2.5g; Fat 16.4g, of which saturates 5.4g; Cholesterol 76mg; Calcium 55mg; Fibre 1.1g; Sodium 133mg.