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Baked pork and chicken patties with cheese
Ground pork and chicken patties baked with a topping of sour cream, cheese, eggs, and dill at 200 °C (400 °F). Makes 6 servings.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Temperature
- 200 °C (400 °F)
- Servings
- 6 servings
- Difficulty
- Easy
These baked meat patties, also known as tsar-style patties, are made with a mixture of ground pork and chicken and baked instead of fried. Onion and milk-soaked bread are added to keep the mixture moist. The patties are topped with a mixture of sour cream, eggs, grated cheese, and dill, then baked at 200 °C (400 °F) for about 25 minutes. They are ready in 35 minutes and serve four.
Ingredients
For the topping
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Instructions
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Soak the bread in 100 ml of the milk, squeeze it out, and add it to the ground pork and chicken. Add the chopped onion, salt, and pepper.
Pour in the remaining milk and mix until smooth.
Tip: If the mixture is too loose, thicken it with a little breadcrumbs or rolled oats.
Shape the mixture into patties and place them on a baking sheet lined with parchment paper.
Grate the cheese and mix it with the sour cream, eggs, and finely chopped dill. Spread the mixture over the patties.
Decorate the tops of the patties with mayonnaise using a piping bag. Bake in a preheated oven at 200 °C (400 °F) for 25 minutes.
Allow more baking time if needed, depending on your oven and the thickness of the patties. Make sure the meat is fully cooked through.
Tip: Cut the bread into cubes and trim off any hard crust—it will soften unevenly in the milk and leave tough pieces in the mixture.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 673 kcal
- Protein
- 43 g
- Carbohydrates
- 11 g
- of which sugars
- 4.2 g
- Fat
- 50 g
- of which saturates
- 21 g
- Fiber
- 1.0 g
- Salt
- 1.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Zapekané karbonátky z mletého bravčového a kuracieho mäsa
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