Best 5 New Zealand Meat Patties Recipes

NEW ZEALAND MEAT PATTIES

Steps:

• Combine beef, potato, onions, egg, cream, salt and pepper.
• Mix well and shape into 12 thin patties.
• Melt 4 tablespoons butter in a skillet.
• Saute patties about 7-8 minutes.
• Turn over and saute for 7-8 minutes more.
• Remove and keep warm.
• Melt remaining butter in skillet.
• Whisk in flour.
• Gradually add milk, whisking constantly.
• Bring just to a boil, stirring constantly.
• Reduce heat to low and cook 5 minutes.
• Pour over the meat patties.

WEST COAST WHITEBAIT PATTIES

Steps:

• Beat the eggs in a large bowl, then mix in the milk.
• Season with salt & pepper to taste.
• Lightly beat through the flour & baking powder to ensure there are no lumps. Add the flour slowly - the mixture should be thick & runny but not too gloopy.
• In a colander, rinse the whitebait and pick out any river stones or other debris.
• Drain, and mix into the egg mixture until well combined.
• Heat a frying pan on medium-high heat, and once heated, add the butter/olive oil.
• Drop in dessert-spoonfuls of the whitebait mixture, and cook until the pattie is set (& starts to go golden on the underside). The whitebait will normally have gone white at this stage.
• Turn, and cook on the other side until golden.
• Keep warm in the oven until ready to serve, in my house they get eaten as fast as they are cooked!

DANISH "FRIKADELLER" MEAT PATTIES

Steps:

• Brown the butter in a fry pan.
• Shape the meat mixture into oval patties about 4" long and 1/2" thick.
• Use two wet spoons.
• Fry on each side for about 5 minutes or until they are really brown and cooked inside.
• Shake them on the pan to get them brown all over.

NEW ZEALAND PASTIES

Steps:

• Sift together flour and salt. Cut in Crisco and butter until a sandy texture is reached.
• Make a hollow in the middle and add water.
• Mix to make pastry, handling as little and lightly as possible.
• Wrap in greeseproof paper and refrigerate for 24 hours.
• Roll out pastry to approx 1/8" thick, and cut into 5" rounds.
• Moisten the filling with a little water and place a generous spoonful in the middle of each round, making sure it's in a pile and not flattened out.
• moisten edges with beaten egg, fold in half and flute the edges to seal.
• Brush pasties with beaten egg and bake 275F for 45 minutes to 1 hour until nicely browned.

MEAT PATTIES

Steps:

• Combine the onion and water in a small saucepan, bring to a boil and simmer until liquid has evaporated, about 6 minutes. Combine the onion, meat, potato, bread crumbs, eggs, vinegar, parsley, cumin and a generous amount of salt and pepper in a large bowl. With your hands or a wooden spoon, mix until blended well. Add additional vinegar, salt and pepper to taste; the mixture should be highly flavored. Cover and refrigerate for 1 hour.
• Moisten your hands with cold water. Form the meat mixture into 3/4-inch balls, flattening each slightly between your palms, and lightly dredge with flour.
• To fry, pour 1/4 inch of olive oil into a heavy skillet over medium-low heat. When the oil is hot but not smoking, add the first batch of patties; they should fit comfortably in a single layer. Fry until golden brown on both sides and cooked through. Drain between two layers of paper towels. Repeat with the remainder. If you prefer to bake the patties instead of frying them, heat the oven to 325 degrees, and warm two or more heavy baking sheets. Brush the sheets with olive oil, and arrange the patties 1 inch apart. Lightly brush the patties with olive oil, and bake 20 to 25 minutes, turning once. Drain between two layers of paper towels.
• To serve, arrange the patties on a platter; sprinkle with lemon juice.