Lindström Patties, with Pickled Onions, Fresh Horseradish, and Dilled Sourcream
Meat and Potatoes. Two staples of the Nordic diet. Given, they consume a lot of fish, but meatballs and patties are always a favorite. This dish blends another commonality, pickled vegetables. Obviously there are pickled onions as a topping, but these smallish patties also contain pickled beets, sweet gherkins, and capers, lending to a very unique and flavorful combination.
When taken altogether as a bite, the chew of the meat, the crunch of the onions, the tang of the horseradish, along with a little scoop of dilled sourcream; it’s quite a thing to behold!
You can also serve these appetizer size, as a meatball topped with the sauce, onions, and horseradish.
Lindström Patties
By: Semiserious Chefs
Serves: 4-6
Ingredients:
- 2 pounds ground beef
- 2 t sea salt
- 1 t black pepper
- 3 T water
- 4 egg yolks
- 1 medium/large yellow onion minced
- 1/4 cup minced gherkins
- 1/4 cup chopped capers
- 1 cup minced pickled beets
For Plating:
- pickled red onions
- fresh horseradish
- dilled sour cream sauce:
- 3/4 cup sour cream, 1/4 cup water, 2 1/2 T dried dill weed
- Roasted new potatoes
Directions:
- Add all of the ingredients to a large bowl and mix well using your hand. Kneed well to incorporate all of the ingredients evenly.
- Form into palm sized meat patties; about 12 total.
- In a large skillet, working in batches, fry each patty over medium high for around 3-5 minutes, until the juices flow to through the top. Flip and sear the other side to the doness desired.
- Serve each plate with a bed of dilled sauce, 2-4 patties, a topping of pickled red onions, and some prepared horseradish, with roasted potatoes on the side.
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