Ingredients
- Patties:
- 500 g minced beef
- 200 g pancetta, ground
- 500 g potatoes, roughly grated*
- 1 egg
- 1 large onion, chopped
- 2 clove garlic, chopped
- ¼ tsp sea salt
- ½ tsp ground black pepper
- 6 tbs peanut oil (for frying)
- Easy a la béchamel sauce:
- 750 ml milk
- 1 tsp sea salt
- 60 g butter
- ¼ tsp grated nutmeg
- Fresh parsley, chopped
- 3 tbs flour
- 150 - 200 g Swiss cheese (½ for the sauce, ½ for the sprinkling), roughly grated
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Beef and potato patties in Béchamel sauce
Time: 20 minutes prep, 45 minutes cook
Servings: 6 servings
Directions
- Mix by hand all ingredients for the patties. Form 8 tennis ball sized patties.
- Fry the patties in peanut oil for 3 – 4 minutes only on one side until golden with a crispy crust.
- Place them, next to each other, in an ovenproof casserole. Set aside.
- Make the easy a la béchamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low.
- Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat.
- Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes.
- Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 – 4 minutes until the cheese melts.
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Summary
Fried and then baked in a creamy sauce, these fluffy and juicy patties simply melt in your mouth.