MEAT AND POTATO PATTIES
During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).- Gladys Klein, Burlington Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
BEEF PASTIES
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
CARROT PATTIES
These delightful carrot patties can be served either as a main dish or side. They are always a favorite.
Provided by Haggith Nadav
Categories Side Dish Vegetables Carrots
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
- Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 22.5 g, Cholesterol 186 mg, Fat 12.6 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 488.8 mg, Sugar 6.2 g
BEEF PATTIES
Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 18 patties
Number Of Ingredients 19
Steps:
- To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
- With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
- For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
- Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
- Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
- Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.
SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER
Ground beef patties, carrots, potatoes and onions baked all together for an easy dinner.
Provided by Debbie
Categories Sheet Pan Dinners
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
- Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
- Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.
Nutrition Facts : Calories 451 calories, Carbohydrate 56 g, Cholesterol 71.1 mg, Fat 14.1 g, Fiber 8.3 g, Protein 25.5 g, SaturatedFat 5.5 g, Sodium 132.2 mg, Sugar 6.7 g
BAKED BEEF-N-VEGGIE PATTIES
I made this for dinner for something different to try to the regular beef patty. The carrot added great texture and sweetness, while the onion kept it savory. You can have them alone, with gravy, on a bun or make into meatballs. I didn't think they would hold together, but they did. Half way through, I drained off the grease from the pan.
Provided by VickyJ
Categories Onions
Time 1h
Yield 4 patties, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Line sheet pan will aluminum foil, and treat with nonstick cooking spray.
- Combine ground beef, carrot, onion and spices. Shape into patties 1/2 inch thick.
- Bake for 45-60 min, covered. Half way through, drain grease from pan and turn patties over.
- Serve on hamburger buns, alone, with sauce, or make into mini meatballs.
Nutrition Facts : Calories 421.3, Fat 22.8, SaturatedFat 9.2, Cholesterol 147.4, Sodium 750.8, Carbohydrate 5.2, Fiber 1.1, Sugar 2.3, Protein 45.9
BEEF AND CARROT PATTIES
Beef burgers with grated carrot in, I find the carrot really helps keep in the moisture, plus it's a bit of secret veg.
Provided by Jd95
Time 35m
Yield Makes 10 good sized burgers
Number Of Ingredients 0
Steps:
- Put all ingredients in a bowl and mix together until throughly mixed.
- Separate into balls and flatten to your required size. Bear in mind they will shrink and puff up when cooking, I make them a little bigger and flatter to take that into account.
- Leave them to rest for about a day in the fridge, this helps them to stay together when cooking.
- It's time to cook them. Cooking times will depend on the sizes you have made. I like to cook fry them on a high heat to get a bit of a char on them and turn it down towards the end To make sure they cooked throughout. Get your frying pan nice and hot, put a little oil on the burger and put in the pan, and turn it after a few minutes.
BEAN & CARROT PATTIES
Preparation time: 15 mins + cooling time Cooking time: 35-40 mins Serves 6 Per serving: 169 calories, 4.1g fat, 0.5g saturates, 1.32g salt Counts as two of your 5-A-DAY For more delicious recipe check out www.britishcarrots.co.uk
Provided by mustardcomm
Time 35m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Heat the oil in a large pan, add the onion and saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
- Drain the liquid from the carrots. Then use a potato masher to mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander. Mix well and adjust the seasoning to taste.
- When cold, divide the mixture into six then use wet hands to shape each piece into a round pattie about 2.5cm/1in thick. The patties can be chilled at this point if youâre not serving them straight away.
- Preheat the oven to 220oC/Fan200oC/425oF/Gas Mark 7 and put a large baking sheet in to preheat. Spray or brush a little oil on both sides of the patties then place them on the hot baking sheet. Bake for 20-25 mins or until pale golden.
- To make the coleslaw, finely shred the cabbage, coarsely grate the carrots and mix together in a large bowl with the onion. Add the mayonnaise, yogurt and mustard and mix thoroughly. Chill until required. If liked serve patties in a toasted bun with the coleslaw.
CORNED BEEF AND CABBAGE PATTIES
Make and share this Corned Beef and Cabbage Patties recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4-6 patties
Number Of Ingredients 8
Steps:
- Combine corned beef, potato, cabbage, carrot and onion and shape into patties.
- Melt butter in a heavy skillet, add patties and saute until heated through and browned.
- Combine mustard and horseradish and serve with patties.
CARROT PATTIES
Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 10
Steps:
- Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.
- Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.
Nutrition Facts : Calories 30 g, Cholesterol 27 g, Fat 1 g, Protein 2 g, Sodium 177 g
CARROT-POTATO PATTIES
Delicious carrot and potato patties cooked over griddle - side dish ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Mix all ingredients, except applesauce, in medium bowl.
- Spray nonstick griddle or 10-inch skillet with cooking spray. Heat griddle over medium heat or to 375°.
- For each patty, spoon approximately 1/2 cup batter onto hot griddle. Cook 2 to 3 minutes on each side or until golden brown. Top warm patties with applesauce.
Nutrition Facts : Calories 90, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 650 mg
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TRADITIONAL BEEF POT ROAST WITH CARROTS RECIPE
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5/5 (7)Total Time 3 hrs 42 minsServings 4Calories 259 per serving
- Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.
- Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.
- Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.
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