Bread patties

Name: Bread patties
Ingredients: 350 g bread; 150 ml milk; 150 ml water; 1 small onion (100 g); 1 small carrot (75 g); 5 garlic cloves; 100 g grated semi-hard cheese; 2 small eggs; 15 g dill; 1 teaspoon salt; 1/2 teaspoon ground pepper; 80 g flour; 250 ml oil for frying

Salad - Bread patties by Miruna N. - Recipia

Bread patties are made with drier bread soaked in milk and water, which holds together the mixture with carrot, cheese and garlic. They’re browned in a pan, with crisp edges and a soft middle, and the flavor is a little like bread stuffing with dill and pepper. I tried the combination myself; I prefer them cold with a little mustard. Preparation: 20 minutes. Cooking: 24 minutes. Resting: 40 minutes. Total time: 84 minutes. Serves: 4. About 560 kcal and 18 g protein per serving.

Ingredients

350 g bread
150 ml milk
150 ml water
1 small onion (100 g)
1 small carrot (75 g)
5 garlic cloves
100 g grated semi-hard cheese
2 small eggs
15 g dill
1 teaspoon salt
1/2 teaspoon ground pepper
80 g flour
250 ml oil for frying

Preparation

1. Tear the bread into pieces and pour over 150 ml milk and 150 ml water. Leave to soak for 10 minutes, then squeeze it very well. 2. Peel the carrot, onion and garlic. Grate the carrot using the large holes, and the onion and garlic using the small ones. 3. Put the squeezed bread, grated vegetables, cheese, eggs and chopped dill in a bowl. Add 1 teaspoon salt and 1/2 teaspoon pepper, then mix until the mixture holds together. 4. Cover the bowl and refrigerate for 30 minutes. The mixture will firm up and be easier to shape. 5. Shape into 12 patties and coat them in flour. Heat the oil in a pan over medium heat. 6. Fry the patties in 3 batches, for 4 minutes on each side. Take them out once they have a golden crust and put them on a paper towel.

Notes

Keep in a covered container in the fridge for up to 3 days; the mixture can be made a day ahead and kept covered in the fridge. For a gluten-free version, replace the 350 g bread with 350 g gluten-free bread and the 80 g flour with 80 g gluten-free flour; the eggs and dairy stay in the mixture. Serve them with a tomato and cucumber salad while they’re still slightly warm. Dense-crumb bread holds together better than very airy bread, which soaks up liquid and breaks easily when mixed. Choose a firm cheese that grates cleanly; a very soft one can make the mixture too wet. If the grated carrot releases a lot of juice, drain it before mixing it with the bread.