These are great cold for lunch boxes, a picnic or for parties as a snack - or warm as a main course.
Ingredients for 4Show US units
|1||onion||onion (medium size, 160g each)||(160 grams)|
|2||slices||white bread (dried out)||(60 grams)|
|1 1/2||tablespoon||butter||(20 grams)|
|3 1/4||tablespoons||fresh parsley||(10 grams)|
|2||cloves||fresh garlic (medium size, 3g each)||(6 grams)|
|1 1/4||teaspoon||mustard (French, Dijon)||(6 grams)|
|3/4||teaspoons||hot chili paste||(4 grams)|
|1 1/4||tablespoon||dried oregano||(4 grams)|
|1 1/16||teaspoon||paprika||(4 grams)|
|1/8||teaspoon||ground black pepper||(0.4 grams)|
|1 1/4||tablespoon||olive oil||(20 mls)|
Soak the dry white bread in water for 10 minutes. Then press it in your hands to get as much of the water out of the bread as you can.
Chop the onion into fine cubes, chop the parsley finely and mix all the ingredients together.
You can either form little meatballs out of the mixture and deep-fry them or make hamburger-style patties which you can either pan-fry or barbecue.
Great with steamed French beans, boiled potatoes and a salad. This is the only dish I eat with ketchup :-)
|Here are our ingredients (with the onion hiding behind the hot chilli paste).|
|Soak your two slices of white bread in water (best use dry old bread for this).|
|Chop up the parsley.|
|To finely cut the onion, cut slices about 3 mm wide into the onion from the top. Don't cut all the way to the bottom but leave about half a centimetre as shown in the photo.|
|Then turn the onion by 90 degrees and cut another set of slices into the onion, again stopping half a centimetre short of the base.|
|Now flip the onion on its side and cut off 3 mm slices which will turn into nice cubes.|
|Use the base that doesn't have the vertical cuts for something else. (Best wrap it in cling film and put it in the fridge).|
|Now squeeze the bread to get as much water out of it as you can.|
|Add all the ingredients to a bowl ...|
|... and mix them up until ...|
|... all the ingredients are evenly distributed. Then form patties from the mixture. The size and shape is up to you. You can either form little balls and deep-fry them or form patties and pan-fry them as shown in the next picture.|
|When pan-frying, use a mixture of olive oil and butter (50-50). Don't heat up too much as you want the patties to be cooked thorough but not burned on the outside. The photo on the left shows how much fat you should use for frying and what it should look like - the foamy surface indicates you've got the right temperature.|
|You can serve them with just a side salad.|