Spring patties with wild garlic and early cabbage
Description
The dish is prepared without unnecessary complications. Mix the meat mince with juicy vegetables instead of the usual bread—and you'll be amazed how delicious they become. Serve the finished dish at the table.
Instructions
- 1
Step 1
Wash the wild garlic, dry it, and chop coarsely.
- 2
Step 2
Coarsely chop the young cabbage and blend it together with the onion using a blender in pulse mode.
- 3
Step 3
Add the wild garlic and egg, and blend again thoroughly until smooth. In regular meat patties, egg is unnecessary, but in these mixed patties, it will come in very handy!
- 4
Step 4
Mix the minced meat with the vegetable mixture, add salt and pepper to taste, add semolina and knead the meat mixture well. There's no need to pound this mixture—it's too juicy—but kneading it like dough is just right!
- 5
Step 5
Let the minced mixture stand in a cool place for about 15 minutes so the semolina can swell. Then, with wet hands, shape the mixture into patties and place them in a baking dish. Make small indentations in the center of each patty so they cook more evenly.
- 6
Step 6
Bake in a preheated oven at 200 degrees until a crust forms. Then splash a little hot water and continue baking until done. The crust will turn golden brown, and the juice from the meatballs will run clear.
- 7
Step 7
Serve the cutlets immediately, hot off the pan! They pair perfectly with a salad of wild garlic with egg and sour cream.