Meat-and-Potato Patties
During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).— Gladys Klein, Burlington Wisconsin
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
25 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 3/4 pound lean ground beef
- 3/4 cup finely shredded potatoes
- 1/4 cup finely chopped onion
- 2 tablespoons chopped green pepper
- 1 egg, beaten
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup tomato juice
- 1 tablespoon all-purpose flour
- 1/4 cup water
DIRECTIONS
In a large mixing bowl, combine beef, potatoes, onion, green pepper, egg and salt. Shape into four flat patties.
Heat oil in a skillet. Brown the patties on both sides; drain. Add tomato juice. Simmer 20-25 minutes or until meat is no longer pink. Remove patties to a serving platter; keep warm.
Combine flour and water; gradually add to juice in the skillet. Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately. Yield: 4 servings.