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.
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!