This Veal Patties recipe or Fricadelles de Veau à la Nicoise is the perfect dinner option that will transfer you to France in no time!
|2 tbsp butter|
|1 clove garlic|
|0.5 tbsp thyme|
|4 tbsp breadcrumbs|
|4 tbsp cooked rice|
|3 tbsp parsley|
|4 tbsp flour|
|0.5 cup beef bouillon|
|2 tbsp butter|
|5 tbsp milk|
|1 lb veal mince|
|0.25 tsp pepper|
|2 oz butter|
|To taste salt|
|1 lb love ❤️|
Have fun with a short quiz before reading the recipe!
Veal Patties recipe or Fricadelles de Veau à la Nicoise in French is what we are cooking today! Onions, garlic and tomatoes taste extremely good when mixed with minced veal. And what’s better, you can use various sauces to get a new twist on the recipe every time you make it.
When I think of veal patties, they are always warm, homemade and delicious. This is the recipe that I have enjoyed since my childhood, but it is only now that I have discovered a little secret: breadcrumbs have to be soaked in milk. Did you know it?
Milk gives unbelievable softness to the bread but, if you don’t have milk, you can also soak the breadcrumbs in warm water.
When the veal patties are ready, decorate the dish to your preference.
Some great side ideas for this recipe are:
Getting the perfect state of rice is always a tough task. But I invented my own way to achieve it. What I do is I put the rice into a pan and drain it in cold water 7–9 times until the water is crystal clear. Then I fill the casserole with boiling water and boil the rice until it is as tender as I need it to be – voila!
Please share your thoughts about the dish in the comments below. What did you like the most? Did you make any modifications?
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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 other ingredients
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.
Cook rice and prepare breadcrumbs
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 with greens (optional)
Decorate the dish with green salad.