Pork neck, onions, bold spices, and Worcestershire sauce come together to create juicy meat patties with a golden crust. Served with mashed potatoes and fried onions, they make a hearty family lunch or dinner.
The mixture just needs to be thoroughly mixed and left to rest until the next day so the flavors can blend. You can adjust the spices to your liking, swap the onions for red bell pepper, or even substitute the pork neck with chicken if you prefer.
What You’ll Need
For the Meat Patties:
- pork neck sliced into thin strips,
- 3 onions sliced into strips,
- 3 eggs,
- 1 dl oil,
- 5 tablespoons potato starch,
- salt to taste,
- ground pepper to taste,
- turmeric to taste,
- ground paprika to taste,
- dried garlic to taste,
- dried chili to taste,
- 4 tablespoons Worcestershire sauce.
The original recipe does not specify the exact amount of pork neck or spices, so adjust them according to the number of servings and your own taste.
For the Mashed Potatoes:
- potatoes,
- onion for frying.
The original recipe does not specify the exact amount or detailed method for preparing mashed potatoes with fried onions, so make them according to the number of servings and your favorite method.
Step-by-Step Preparation:
1. Slicing the Meat: Cut the pork neck into thin strips. Try to keep them about the same size so the patties fry evenly and the mixture is easier to shape.
2. Preparing the Onions: Peel three onions, slice them into strips, and add them to the prepared meat. If you don’t like onions or want to mellow out the flavor, you can replace them with red bell pepper as suggested in the original recipe.
3. Mixing the Mixture: Add three eggs, 1 dl oil, five tablespoons of potato starch, and four tablespoons of Worcestershire sauce to the meat and onions. The eggs and potato starch will help bind the ingredients into a mixture that can be shaped into patties.
4. Seasoning: Salt the mixture and add ground pepper, turmeric, ground paprika, dried garlic, and dried chili to taste. Mix everything thoroughly so the spices, potato starch, and Worcestershire sauce are evenly distributed among all the meat pieces.
5. Resting: Let the finished meat mixture rest until the next day. Don’t skip this step—during the rest, the flavors blend and the mixture develops the right consistency for shaping.
6. Shaping the Patties: Shape reasonably sized patties from the rested mixture. Make sure each patty contains both meat and onion, and avoid making them too thick so they cook through evenly.
7. Frying: Fry the patties on both sides until golden brown. The original recipe does not specify the exact time or heat level, so judge by color and make sure the pork is thoroughly cooked inside.
8. Serving: Serve the fried patties hot with mashed potatoes topped with fried onions. This simple side dish balances the boldly flavored meat and creates a filling main course suitable for lunch or dinner.
Why Let the Meat Mixture Rest
Resting overnight is an important part of the original recipe. The spices, Worcestershire sauce, and onions infuse the pork neck pieces, while the potato starch and eggs help bind the mixture.
Before shaping, mix the mixture thoroughly once more. Form the patties so they hold together and can be easily flipped while frying.
How to Easily Adapt the Recipe
You can adjust the amount and ratio of spices to your own taste. If you don’t want the patties too spicy, use less dried chili, while fans of bolder flavors can add more to suit their preferences.
According to the original suggestion, you can substitute chicken for the pork neck. If you don’t like onions, use red bell pepper instead, which will give the patties a different flavor and texture.
