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Veal Patties with Tomatoes, Onions & Herbs

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Adjust Servings:
3-4 spoons chopped onion(s)
0.9 ounces butter
2 tomato(es) peeled, seeded, juiced and chopped
1 clove garlic mashed
1/2 tablespoon thyme or basil
To taste salt
1.9 ounces breadcrumbs or 2-3 pieces of white bread
2 ounces cooked rice
3 tablespoons parsley chopped
2 ounces flour sifted & spread on a dish
0.0018 ounces beef bouillon
0.9 ounces butter to make the sauce
0.004 fluid ounces milk
17 ounces veal mince
1/4 teaspoon pepper
1 egg(s)
butter to fry

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When I think about veal patties, they are always warm, homemade and delicious.

  • 45 minutes
  • Serves 4
  • Medium



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Veal Patties or Fricadelles de Veau à la Nicoise are what we will cook today. Onions, garlic and tomatoes taste extremely good when mixed with minced veal. More to that, this recipe can become very convertible if the sauce changes.

When I think about veal patties, they are always warm, homemade and delicious. I have enjoyed patties since my childhood, but I have just discovered that breadcrumbs have to be soaked in milk.

Milk gives unbelievable softness to the bread but, if you don’t have milk, you can also soak breadcrumbs in warm water.

Resuming, decorating the dish is always up to your preferences. The great match to this dish can be fresh vegetables, mashed potatoes or ratatouille… or buttered rice.

Bon appétit!

P.S. Getting the perfect state of rice is always a tough task. But I invented my own way to achieve the desired effect. What I do is I place rice into a casserole and drain it in the cold water 7–9 times, until the water is crystal. Then I fill it with boiling water and boil the rice until it is as tender as I need it to be – voila!



Cook the onion slowly with the butter in a small frying pan for 8-10 minutes, until it is tender but not browned.


Add tomatoes, mashed garlic, salt and, thyme to the onions. Cover them and cook slowly for other 5 minutes.


Uncover the frying pan, raise heat and boil rapidly until the tomato juices almost evaporate. Place all these ingredients into the mixing bowl.


Meanwhile, boil the rice and soak the breadcrumbs in the milk for 5 minutes. Pour the breadcrumbs into a strainer and press out as much of the milk as you can. Then add the breadcrumbs to the mixing bowl.


Add the mince, cook the warm rice, salt, pepper, chopped parsley and egg. Mix all ingredients with a wooden spoon. Form minced balls. Then roll patties under the flour a little bit and fry in a hot buttered pan. Brown them for 2-3 minutes on each side. When all patties are ready, place them into a big casserole and cook them very slowly for 15 minutes. Also, turn the patties once.


Cook the sauce in the last minute. Take a small saucepan, pour the fat out of the frying pan, add the beef bouillon and boil rapidly until you get 3-4 spoons of the sauce.


Cut the small pieces of butter, swirl them and remove from the heat. Put the garnish and the patties and pour the sauce over them.


Decorate the meal with the green salad.


Recipe creator, food photographer and contributing writer to food-related publications. Bon appétit! 🙂

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32 Comments Hide Comments

I don’t think I have ever come across this dish. It’s definitely not common in north France because non of my people ever made that or mentioned it. Yet veal is an absolute favorite in my house, I just love that type of young meat! Unfortunately I don’t get veal in this country right now! I will save it for another day. 🙂

I’ve got some inspiration for this recipe form Julia Child’s French cooking book. But I’ve heard so many times now that everywhere you go in France everything is different. Visiting France is my dream so see you soon, Helene! 🙂

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