A Versatile Recipe For All Occasions

These meat and potato patties with cheese stand out as a culinary solution adaptable to every moment of the day. Their double texture offers a striking contrast: a golden and crispy crust envelops a tender heart where spicy ground meat, creamy potatoes, and melting cheese mingle.

The recipe is based on a balanced marriage of 500g of ground meat, 100g of grated cheese, and a potato envelope that provides the necessary structure. This combination transforms simple ingredients into savory bites, perfect for an appetizer with friends, a quick snack, or a light meal accompanied by a fresh salad.

The cheese surprise at the heart of each patty is the major asset of this preparation. The cheese, mixed with butter and finely chopped hard-boiled eggs, creates a smooth filling that contrasts with the firm texture of the meat and the crispy exterior. This versatility explains why these patties are suitable for both a buffet and an improvised dinner.

The intelligent assembly of the components guarantees a complete taste experience where each element plays its role without dominating the others. The precise dosage of ingredients ensures a balance that satisfies the most demanding palates while remaining accessible to cooks of all levels.

The Secret Ingredients Of An Irresistible Filling

The success of these patties relies on a skillfully dosed filling that combines texture and aromatic richness. The base of 500g of ground meat is enriched with an egg that ensures binding, while finely chopped onion and minced garlic provide the necessary depth to the flavors. The seasoning with salt and black pepper enhances the whole without masking the taste of the meat.

The originality of this preparation lies in the incorporation of 300g of bread soaked in 150ml of warm milk. This ancient technique guarantees exceptional moistness by retaining moisture during cooking, thus avoiding the frequent drying out of classic meat patties. The soaked bread acts like a sponge that preserves the tenderness of the heart.

The 2 finely chopped hard-boiled eggs are an ingenious addition that textures the filling and creates pockets of flavor distributed in each bite. Combined with 100g of grated cheese and 2 tablespoons of butter, they form a melting heart that contrasts with the spicy meat. This association transforms a simple patty into a gourmet creation where every ingredient finds its place.

The secret lies in the balance: neither too compact nor too crumbable, the filling maintains its cohesion during frying while offering that characteristic creamy texture that melts at the first bite.

The Potato Coating That Makes The Difference

After developing the filling, attention turns to the envelope that will transform these patties into golden and crispy delights. The 500g of grated potatoes are not applied raw: their preparation requires meticulous squeezing to eliminate any excess moisture. This step determines the success of the frying, as water-logged potatoes would produce a soft crust instead of the desired crispness.

The enrichment of this coating distinguishes this recipe from ordinary versions. The 150ml of warm milk and 2 tablespoons of melted butter are incorporated into the grated potatoes, creating a flexible and malleable texture that adheres perfectly to the filling. The egg yolk ensures binding and strengthens the cohesion of this protective layer that will trap the flavors during cooking.

The seasoning with salt and black pepper is not an insignificant detail: it transforms this envelope into a truly savory crust that does not just provide crispness. Each bite thus reveals three levels of texture and taste perfectly harmonized.

The prior drying of the grated potatoes remains the absolute key to impeccable frying. This precaution allows for that golden and crunchy surface that ideally contrasts with the melting heart, guaranteeing a complete taste experience where texture and flavor are perfectly balanced.

The Final Preparation For Perfect Cooking

Before these patties meet the hot oil, a final strategic step is required: flouring. The 150g of flour create an intermediate layer between the filling and the potato coating, forming a barrier that prevents the meat’s moisture from soaking the crust during frying. This thin film also facilitates the perfect adhesion of the grated envelope, ensuring that no piece of potato detaches during cooking.

The choice of olive oil for frying is not accidental: this fat withstands high temperatures while bringing a subtle fruity note that enhances the flavors without masking them. Unlike neutral oils, it enriches the taste profile of the patties while offering a healthier alternative to traditional animal fats.

The cooking technique requires constant vigilance to preserve the desired texture contrast. The oil must be hot enough to immediately sear the surface and cause that caramelization reaction that gives the characteristic golden color, without burning the grated potatoes. Each patty requires precise turning at the moment the underside reaches that perfect amber hue.

The final result justifies this methodical rigor: patties where the crunchy crust opens onto a soft and cheesy heart, revealing the exact balance between mastered culinary technique and generosity of ingredients.