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Veal Patties

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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!

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Adjust Servings:
1 onion(s) chopped, 4 tbsp
2 tbsp butter
2 tomato(es) peeled, seeded, juiced and chopped
1 clove garlic mashed
0.5 tbsp thyme or basil
4 tbsp breadcrumbs or 2-3 pieces of white bread
4 tbsp cooked rice
3 tbsp parsley chopped
4 tbsp flour sifted & spread on a dish
0.5 cup beef bouillon
2 tbsp butter to make the sauce
5 tbsp milk
1 lb veal mince 500 g
0.25 tsp pepper
1 egg(s)
2 oz butter 50 g to fry
To taste salt
green salad
Main Ingredient
1 lb love ❤️


350 g
Per Serving
28 g
21.7 g
24.2 g
8 g
Sat Fat
73 mg
1.5 g
329 mg
2.8 g
8 mcg
Vitamin D
67 mg
2 mg
180 mg
Tap the "+" to expand the nutrition info.

Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



  • Main Ingredient

About the Recipe


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Veal patties

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.

My little secret

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.

Side ideas for fricadelles de veau à la nicoise

Some great side ideas for this recipe are:

Getting the perfect rice

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!

Three Veal Patties served over mashed potatoes, topped with green salad

Made this veal patties recipe?

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5/5 (1 Review)


5 min

Prepare vegetables

Wash and chop tomatoes. Peel garlic and onion. Chop the onion and mash the garlic.

2 min

Cook Onion

Cook the onion with butter in a small frying pan slowly for 8-10 minutes, until the onion is tender, but not browned.

5 min

Add other ingredients

Add tomatoes, mashed garlic, salt and thyme to the onion. Cover and cook slowly for another 5 minutes.

2 min

Cook vegetables

Uncover the pan, raise the heat and boil rapidly until tomato juices evaporate almost completely. Then transfer into a mixing bowl.

10 min

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).

18 min

Cook patties

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.

3 min

Make sauce

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.

1 min

Decorate with greens (optional)

Decorate the dish with green salad.



Cut small pieces of butter and place on top of your side dish (I used mashed potatoes). Then top with the veal patties and pour the sauce over. Your Veal Patties or Fricadelles de Veau à la Nicoise are ready - bon appétit!


Recipe creator and contributing writer to food-related publications.

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5/5 (1 Review)