Ground beef patties (šnicle): soft and versatile, pair these up with any side dish, and eat them for any occasion. Can you put them in some bread and make picnic sandwiches? Sure. Serve along with mashed potatoes for dinner? That works too!
A ground beef patty outside the hamburger bun is a rare occasion in the US. Beef patties equals hamburger plus fries, it seems, so it may be hard for you to imagine eating them in a completely different setting.
However, as someone who has grown up on these, and eats them with gusto along with rice, mashed potatoes, in a tomato sauce, under Alfredo or in a baguette or bread along with some butter - I can vouch for their taste and softness. I urge you to try these, and do not make it into a burger!
Recipe by Samir Hajdarević.
Ground Beef Rissoles (Faširane Šnicle)
Ingredients
- 1 pound ground beef substitute with ground pork, lamb, chicken, turkey, or a combination of
- 1 slices old bread soaked, then squeezed well
- 2 garlic cloves minced
- 1 egg beaten
- 1 bouillon cube crushed, or 1 tablespoon Vegeta, or 1 tablespoon organic spice mix
- ground pepper to taste
- 3-4 tablespoons white flour
- Vegetable oil enough to very generously coat a frying pan; substitute with sunflower, coconut, or avocado oil; avoid butter and olive oil
Instructions
- In a large bowl, combine ground beef with old bread, garlic, beaten egg, and seasonings. Mix well and thoroughly with your hands until well integrated.
- In a large pan, heat up a generous amount of oil on high. Once the oil is hot, lower the temperature to medium or medium-high.
- Take some mixture, form a meatball, and then press down to shape the rissole into palm-sized thick circles. Repeat for the remaining ingredients. (Dip hands in water in between rissoles to prevent sticking.) You'll get about 10-14 patties depending on the thickness.
- On a large plate pour flour and dip each beef patty on both sides. Place in the pan and fry for 3-4 minutes on each side, checking often to prevent burning. Depending on the size of your pan, you may have to fry them in batches.
- Transfer to a paper towel, and leave a minute or two so it soaks up the extra oil.
- Serve rissoles (faširane šnicle) warm. You can add a side, or eat them with bread. (Remember to make a side parallel to making rissoles.)Store in an airtight container in the fridge for up to 3 days.Reheat in the oven at 350°F (180°C) for 10-15 minutes. The second best option is to reheat the dish on the stovetop, on the lowest setting, by adding a touch of oil to the pan. Microwave is the last option as it dries out the rissoles.Freeze the meat mixture before you cook it. Place in the airtight container and freeze it for up to 1 month. When ready to use, let it thaw at room temperature. Add a touch of oil if the mixture seems too dry, form the rissoles and cook them. (If freezing cooked rissoles be warned that they'll be dry after thawing. In this case, thaw at room temp and reheat.)
Video
Notes
- Nutrition
- Cooking Options
Air frying: coat with oil, and air fry at 375°F (190°C) for 12-15 minutes (or until they're finished), flipping halfway.
Grilling: skip the flour, dab them with oil, and throw on the grill (medium heat).
Marwah says
Hi Aida! Why have I not made these before??? They were fast, easy, and delicious, and my husband loved them! I assumed that when you said soaked bread, you meant soaked in milk? I've seen it done that way in other meatball recipes so that's what I did here. I followed the recipe exactly, made a side of mashed potatoes, and got 12 delicious little patties that my family ate up in no time flat 🙂
Aida says
Hi Marwah!
Glad you discovered them now. We usually soak the bread in water, but I'll try milk next time. For some recipes we mix milk with ground beef to soften it up a bit. Hope you are having a lovely spring!