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Estonian Ground Meat Patties (Beef, Veal, Pork) (Hakklihakotlet)

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“Goes nicely with braised red cabbage.”

Ingredients Nutrition


  1. In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy.
  2. Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides.
  3. Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it.
  4. Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn.
  5. To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink.
  6. If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.

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