You may also like
Categories:
pancetta egg onion garlic salt ground black pepper peanut oil milk salt butter nutmeg fresh parsley flour Swiss cheese
Viewed: 29 - Published at: 9 years agoIngredients
- Patties
- 500 g minced beef
- 200 g pancetta, ground
- 500 g potatoes, roughly grated*
- 1 egg
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons peanut oil (for frying)
- Sauce (a la Bechamel)
- 750 ml milk
- 1 teaspoon sea salt
- 60 g butter
- 1/4 teaspoon grated nutmeg
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons flour
- 200 g swiss cheese, roughly grated (1/2 for the sauce, 1/2 for the sprinkling)
Method
- Mix by hand all ingredients for the patties.
- Form 8 tennis ball sized patties.
- Fry the patties in peanut oil for 3 - 4 minutes only on one side until golden with a crispy crust.
- Place them, next to each other, in an ovenproof casserole. Set aside.
- Make the easy a la bechamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low.
- Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat.
- Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes.
- Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 - 4 minutes until the cheese melts.
- * Do not squeeze the excess water out of the shredded potatoes.
