Meat Patties in Horseradish Sauce


I was surprised when I saw fresh horseradish on sale in Safeway – well done to them. I grow a lot of horseradish but always in a bucket or it takes over, just like mint. Grate the root in a food processor and you won’t weep for days. The Scandinavians make much use of it, and this is a Swedish recipe. The Swedes are also fond of pickled beetroot but like it in a sweet pickle, not our harsh vinegar-based one.


  • 2 medium onions, finely chopped
  • 1 tbsp butter
  • 450g/1 lb steak, minced
  • 1 medium potato, boiled and mashed
  • 225g/8oz sweet pickled beetroot, grated
  • 1 egg, beaten
  • 3 tbsp milk
  • 1 tbsp capers, finely chopped
  • salt and freshly ground pepper
  • oil for frying

For the Sauce

  • 300ml/10fl oz cream
  • salt
  • cayenne pepper
  • 1 tbsp freshly grated horseradish


Fry the chopped onions in butter until soft and lightly browned. Mix them with the beef, potato, beetroot, egg, milk, capers and seasoning until well combined. Shape into 12 patties and refrigerate for 1 hour. Combine the sauce ingredients.

Heat the oil in a large heavy pan and fry the patties for 5-10 minutes until they are cooked to your liking. I like to drain off any excess oil from the pan and pour it over the patties to heat them through before serving. In Sweden the sauce is served on the side of the plate.