Meat and Potato Patties Recipe

5 2 2
Meat and Potato Patties Recipe
Meat and Potato Patties Recipe photo by Taste of Home
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Meat and Potato Patties Recipe

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5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 3/4 pound lean ground beef (90% lean)
  • 3/4 cup finely shredded potatoes
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped green pepper
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 cup tomato juice
  • 1 tablespoon all-purpose flour
  • 1/4 cup water

Directions

Combine the first six ingredients. Shape into four patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm.
Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately. Yield: 4 servings.
Originally published as Meat and Potato Patties in Country Ground Beef 1993, p34

Nutritional Facts

1 patty: 237 calories, 12g fat (4g saturated fat), 99mg cholesterol, 373mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 20g protein.

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  • 3/4 pound lean ground beef (90% lean)
  • 3/4 cup finely shredded potatoes
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped green pepper
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 cup tomato juice
  • 1 tablespoon all-purpose flour
  • 1/4 cup water
  1. Combine the first six ingredients. Shape into four patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm.
  2. Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately. Yield: 4 servings.
Originally published as Meat and Potato Patties in Country Ground Beef 1993, p34

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Reviews forMeat and Potato Patties

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MY REVIEW
LPHJKitchen User ID: 7521213 287005
Reviewed Apr. 22, 2018

"These were VERY simple to make yet flavorful. The only thing I would modify would be the sauce. I would add a few spices to the tomato juice for extra flavor- maybe some rosemary or oregano. Otherwise, very hearty and filling!"

MY REVIEW
delowenstein User ID: 3766053 286068
Reviewed Apr. 3, 2018

"I did not have green pepper, so I used chopped celery and omitted canola oil. This recipe was very tasty! I'm glad that I tried it! delowenstein, TOH Volunteer Field Editor"

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