|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Ukrainian meat patties recipe or sichenyky can be made with a combination of ground meats or all ground pork. This is the Ukrainian version of a hamburger. The mixture is very moist to keep it tender. The patties are browned in a skillet and finished in the oven.
- 2/3 cup dry bread crumbs
- 1 cup milk
- 1/2 pound ground beef chuck
- 1/2 pound ground lean pork
- 1/2 pound ground veal
- 1 small grated onion
- 1 large egg
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Optional: dry bread crumbs (for dredging)
- 2 tablespoons butter (divided)
- 2 tablespoons vegetable oil (divided)
In a large bowl, place 2/3 cup bread crumbs and pour the milk over. Mix and let crumbs absorb milk for 10 minutes (if too dry, add more milk).
Add beef, pork, veal, onion, egg, salt, and pepper, mixing well. You may want to fry up a small patty to make sure you have added enough salt.
Heat oven to 350 F.
Form meat mixture into flat patties and dredge both sides in bread crumbs. Let rest a few minutes.
Heat a large skillet and add 1 tablespoon butter and 1 tablespoon oil. Fry patties in batches so as not to overcrowd, until golden brown on both sides. Add remaining butter and oil as necessary.
Transfer meat patties to a baking sheet pan and finish in the oven for about 25 minutes or until completely done.
- These patties are terrific the next day on rye bread.