Veal Patties

with Tomatoes, Onions & Herbs

Wash and chop tomatoes. Peel garlic and onion. Chop the onion and mash the garlic.

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

Add tomatoes, mashed garlic, salt and thyme to the onion. Cover and cook slowly for another 5 minutes.

Uncover the pan, raise the heat and boil rapidly until tomato juices evaporate almost completely. Then transfer into a mixing bowl.

Meanwhile, cook rice and soak breadcrumbs in 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 same mixing bowl (with other ingredients).

Add mince, transfer the warm rice, salt, pepper, chopped parsley and egg. Mix all ingredients with a wooden spoon. Form minced balls. Then roll the patties in flour 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 on a low heat for 15 minutes, flipping them once.

Cook the sauce in the last minute. Take a small saucepan, pour fat out of the pan (where the patties were cooked), add beef bouillon and boil/evaporate until you get 3-4 spoons of the sauce.

Decorate the dish with green salad.

Cut small pieces of butter and place on top of your side dish (I used mashed potatoes). Then top with the veal patties and pour the sauce over. Your Veal Patties or Fricadelles de Veau à la Nicoise are ready - bon appétit!