Recipe - Scandinavian Beef Patties With Beets And Cape

1 Medium russet potato (about
2 tablespoon Heavy cream
1 pn Ground cloves
2 teaspoon Butter
1 Small onion; minced
1 pound Ground sirloin
1 Egg yolk
One half cup Finely chopped pickled beets
1 tablespoon Capers
One half cup Flour
1 tablespoon Vegetable oil

In a large saucepan of boiling salted water, cook potato until tender when
pierced with tip of a sharp knife, about 20 minutes. Drain, peel, and mash
with heavy cream, and cloves plus salt and pepper to taste. In a small
skillet, melt 1 tablespoon butter over medium heat. Add onion and cook,
stirring often, until softened, about 3 minutes. Stir into mashed potato.
Add ground sirloin and egg yolk to potato and mix well. Stir in pickled
beets and capers. Form mixture into 4 patties about 1inch thick. Transfer
patties to waxpaperlined baking sheet, cover with plastic wrap, and
refrigerate 1 hour. Dredge patties in flour; shake off excess. In a large
skillet, melt remaining butter in oil over mediumhigh heat. Add patties
and cook until bottoms are browned, about 4 minutes. Turn and cook until
desired doneness, about 5 minutes for medium. Source: 365 Ways To Cook
Hamburger And
Other Ground Meats Suggested Accompaniements Serve these patties with
whipped mashed potatoes and a cucumber salad. I have also used the mixture
to make meatballs. These go nicely with a dipping sauce made of sour cream
blended with a bit of the liquid from the pickled beets.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini