Pan Fried Beef, Onion and Parsley Patties, with Agristada Sauce

I’ve posted the recipe for Agristada – a Sephardic lemony sauce – a few years ago. In that post, the sauce was served with fried fish. However, the sauce is traditionally also served with steamed vegetables (such as artichokes or leeks), or with meatballs. When I made the following pan fried meat patties, I’ve decided to serve this tasty sauce with them.

The recipe for these simple patties originally contained very few ingredients besides the meat: namely onion, parsley and breadcrumbs. In the following version, I’ve substituted part of the breadcrumbs with rolled oats, which created a more interesting texture, and increased the nutritional values of the patties. I’ve also added a bit of water, mixed with a small amount of baking soda, to the meat mixture, in order to make the patties lighter and less dense.

The lemony sauce adds a fresh and tangy contrast to the patties, and cuts down the heaviness of the meat. The patties and sauce are perfect for serving for lunch, or dinner on a hot summer day. Try both and enjoy.

 

 

Notes:

* Click HERE for the original recipe, and for more detailed explanation about this unique sauce. 

* For more information about Sephardic origins and cuisine, see the introduction for THIS POST.

* Check HERE for more recipes from the Sephardic cuisine.

 

Makes: 16-18 patties

Prep time: 15 minutes

Chilling time: 20 minutes (and up to overnight)

Frying time: 15 minutes

Cooking time for the sauce: 15 minutes

 

Ingredients:

For the patties:

1 bunch parsley, washed and dried  

1 large yellow onion, peeled and quartered

1 lb. (455 grams) beef (I used flat iron steak)

½ cup rolled oats

¼ cup breadcrumbs

1 Tbs salt

1 tsp freshly grounded four peppers mix

¼ cup water mixed with ½ tsp baking soda

Oil for frying

For the Agristada Sauce:
1/3 cup fresh lemon juice
1 1/3 cups water
1 Tbs salt
1 L egg
1 Tbs water
¼ cup flour

 

1. Trim off the parsley stems (keep for stock) and chop the leaves coarsely in a food processor, fitted with the metal blade. Transfer into a large bowl. Coarsely chop the onion and add to the bowl.
2. Cut the meat into medium cubes, and chop to a coarse texture. (Or use a meat grinder, or best quality pre-ground meat). Add to the bowl.
3. Add the salt, pepper, oats, breadcrumbs and water mixed with baking soda. Mix well to combine. Cover with plastic wrap and place in the fridge for 20 minutes (and up to overnight).
4. The sauce: in a medium size pot, mix the lemon juice, water and salt. Place over medium heat and bring to the boil.
5. Meanwhile, whisk the egg with 1 Tbs water, then add the flour. Whisk vigorously, to a lump-free paste.
6. Take the pot with the hot lemon water off the heat. Add 1/8 of a cup of the lemon water to the egg paste, whisking vigorously, to make sure the egg doesn’t curdle. Add another 1/8 cup and keep on whisking. Now add the egg mixture into the pot, whisking constantly. Place the pot back over medium heat, and cook, whisking constantly, until the sauce is thick and smooth. Make sure not to let the sauce boil. Keep in a warm place.
7. Bring the meat mixture to room temperature. Create 16-18 balls, and press them gently, to flatten them.
8. Heat oil for shallow frying in a medium pan, over medium-high heat. Fry the patties until golden brown on both sides. Transfer to paper towel, to absorb excess oil.
9. Strain the oil through a fine strainer, add 2 Tbs to the sauce, and mix gently. Serve warm, with the patties.