When you crave something unconventional, crispy, and incredibly juicy with the aroma of Asian spices that pairs perfectly with a hearty side dish, there’s no need for lengthy cooking in several pots. Forget about boring lunches – these meat patties made from sliced pork chops or chicken breasts marinated in eggs, oil, soy sauce, and potato starch, served with creamy mashed potatoes are simply unbeatable and will disappear from the table in no time. The secret to success lies in letting the meat rest thoroughly in the marinade and in frying spoonfuls of the mixture into golden patties.
What you’ll need for preparation:
For the meat mixture and marinade:
- Meat: pork chop or chicken breast (cut into very thin strips)
- Eggs: 4 to 5 pcs
- Oil: 100 ml (plus more for frying)
- Soy sauce: to taste
- Chinese spice mix: to taste
- Dried garlic, sweet paprika, black pepper, salt: to taste
- Chili flakes: to taste (for those who like it spicy)
- Potato or corn starch: for thickening and crispiness
For the homemade side dish:
- Mashed potatoes: boiled potatoes mashed with real butter, warm milk, and salt until smooth
Step-by-step preparation:
1. Preparing and marinating the meat: Cut the meat into thin strips and place in a large bowl. Add eggs, oil, soy sauce, Chinese spice mix, dried garlic, paprika, pepper, optionally chili flakes, a bit of salt, and starch. Mix everything thoroughly so the meat is well coated and you get a thick, cohesive marinated mixture.
2. Perfect marinating in the fridge: Ideally, let the meat mixture marinate for at least a few hours, but best overnight in the fridge. During this time, all the flavors will blend beautifully and the starch with eggs will ensure the patties are incredibly juicy after frying.
3. Frying the crispy patties: Heat a generous layer of oil in a pan. Use a spoon to scoop the marinated mixture, place it into the hot oil, and form small patties. Fry on both sides until golden brown, until the surface is crispy and the meat inside is perfectly cooked.
4. Finishing the mashed potatoes and serving: Meanwhile, prepare creamy mashed potatoes – thoroughly mash the boiled potatoes with warm milk and butter until smooth and season with salt. Serve the hot meat patties immediately together with the fluffy mashed potatoes.
Proven tips for a perfect result:
- The secret of the marinade with starch: The combination of eggs, oil, and starch creates a protective layer on the meat that locks in all the juices and gives a crispy exterior.
- Patience with marinating: The longer you let the meat rest in the marinade (ideally overnight), the more intense the flavor and the more tender the patties will be.
- The right oil temperature: Fry over medium-high heat so the patties turn golden brown and don’t burn before the meat inside is cooked through.
