Pihvi recipe

Estonian minced meat patties bound with milk-soaked bread and butter-fried onion, crumbed, pan-fried and finished with a sour cream pan sauce.

50 minuteseasy11 ingredients

Ingredients

• 500 g minced pork and beef
• 1 onion
• 60 g white bread
• 100 ml milk
• 1 egg
• 60 g breadcrumbs
• 50 g butter
• 150 ml sour cream
• 600 g potatoes
• 1 tsp salt
• 1 tsp black pepper

How to make Pihvi

1. Soak 60 g of crustless white bread in 100 ml of milk for 10 minutes, then squeeze it out. This is what keeps the patties tender.
2. Chop 1 onion and fry it in 50 g of butter for 5 minutes until golden, then cool it. Raw onion stays harsh inside the patty.
3. Mix 500 g of half pork half beef mince with the pressed bread, the cooled onion, 1 egg, 1 tsp of salt and 1 tsp of pepper, and work it 2 minutes until the mass turns sticky.
4. With wet hands shape 8 patties 2 cm thick and roll them in 60 g of breadcrumbs.
5. Fry them in 50 g of butter over medium heat, 6-8 minutes a side, so the crumb browns deeply without burning.
6. Lift the patties out and deglaze the pan with 150 ml of sour cream, scraping the stuck bits, and let it reduce 3 minutes.
7. Boil 600 g of potatoes in salted water for 20 minutes.
8. Serve the pihvid under the sour cream sauce with the potatoes and braised sauerkraut or pickles.

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