A fusion of family nostalgia and French cuisine!
Wow, what have we got here: BeefFree Mixture, mixed with leek and spices, fried until golden, then cooked in red wine and thyme, and served with fluffy Puree made of potatoes and cauliflower. No matter how much you make, they will always ask for more 😋
Ingredients
Patties – About 12 patties
- One pack Beefree Mixture
- 300 gram(10.7oz) water
- 70 gram (2.5 oz) olive oil
- 1 large leek, finely chopped without the green leaves
- 2 Tablespoon olive oil
- 2 Tablespoon almond butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder optional
- ¼ teaspoon salt
- ground black pepper by taste
- ½ teaspoon dried thyme
- pinch chili flakes
- flour*** only if needed, see notes
- ½ – ⅓ cup olive oil for frying the patties an amount that covers the skillet bottom
Red Wine
- 1 cup red dry wine such as cabernet sauvignon
- ½ teaspoon dried thyme
Method:
Patties
Mix all the ingredients for the patties in a bowl except the wine and additional dried thyme. Mix well until you get a uniform mixture. Taste and adjust seasoning if necessary.
Heat the oil in a wide skillet. The oil should cover the bottom in a thin layer.
Using wet hands, form patties (not balls) and fry in the hot oil on both sides until nicely golden. If the oil is too hot, lower the heat.
Remove the golden patties from the skillet and place them on a paper towel to absorb the excess oil.
Add the wine and thyme to the pan. Please note: the oil left in the pan may splash out, depending on how much oil remains. It’s safer to remove the pan from the heat before adding the wine and cool it a little – or lower the heat and add the wine when the pan is partially covered – using the lid as a shield from splashing. Return the patties to the pan, cover, and cook on medium-low heat (a gentle simmer) for about 10 minutes. Remove the lid, increase the heat and cook for a few more minutes until the liquids evaporate almost entirely and only a layer of oil remains at the bottom of the pan.
Serve with mashed potatoes and parsley.
Tip: a tasty, crispy, or slightly liquid layer remains in the pan – (depending on the steaming time). You can pour or sprinkle it on the mashed potatoes.
