Veal patties with potato-saffron puree

The rose from the photos of this blog post was the last one in my garden. I felt a bit gloomy and melancholy when I went out to get it. After all, it was the last one for this year. Before I could finally get myself to cut it off the bush I took another stroll through the garden, hoping immensely that I would find another one which could grow for another few days. But to no avail. They had all gone. With a heavy heart I returned to my last beauty.

Now it’s here on my desk, in a small vase, next to my computer. The bud has opened even wider and scrutinizes me incessantly. What could her gaze mean? I believe it’s gratitude because there’s a mighty storm blowing outside. The little rose with its pink petals is here with me. This allows me to perceive it more intensely and much longer. Outside the storm would have wrecked it by now.

Today I’m presenting my first veal recipe to you. I made veal patties with molten cheddar in the middle. For spices I used spring onions, thyme, rosemary and chili. I made potato-saffron puree and red wine lentils as a side dish. Today canned lentils came in handy but, of course, you can also cook the lentils yourself. In that case soak them overnight and then cook them in red wine and some water. Add the pears right in the end.

The amount given for the red wine lentils might be a bit high for 4 persons. But one can of lentils would have been too little. So, decide for yourself if you want to make the full amount or only half.

These veal patties with potato-saffron puree and red wine lentils is ready in about 40 minutes. Quite quick. A worthy Sunday lunch or dinner which will leave you enough time to enjoy your day off.

Veal patties with potato-saffron puree and red wine lentils

Serves 4:
Veal patties:
1 ¾ lb (800 g) ground veal
2 spring onions
1 teaspoon dried chopped chili (or ½ teaspoon chili powder)
1 teaspoon thyme
2 teaspoons rosemary
1 teaspoon salt
2 cloves of garlic
2 tablespoons bread crumbs
pepper
1 egg
⅓ lb (100-150 g) cheddar
1 tablespoon butter
2 tablespoons oil
½ cup (100 ml) port wine

Potato-saffron puree:
1 ⅓ lb (600 g) potatoes
¼ teaspoon saffron
about 1 ½ cups (300-400 ml) milk
1 tablespoon butter
salt

Red wine lentils:
2 tablespoons butter
¾ – 1 (200 ml) cup red wine
2 pears
1 lb (450 g) cooked lentils

Cook the potatoes until soft.

For the red wine lentils melt the butter and pour the red wine into the pan (don’t heat the butter, only melt it!). Cook and allow the wine to reduce a bit. Peel, quarter and core the pears. Cut them into thin slices. Add the pears to the wine and cook until the red wine sauce has thickened. Drain the lentils and add to the pears. Heat everything then put aside.

Put the ground veal into a bowl. Clean the spring onions and cut off the rooty ends. Finely chop the spring onions and add them to the veal in the bowl. Peel the garlic cloves and crush them. Add to the veal. Also add the chili, thyme, rosemary, salt, bread crumbs, pepper and egg and use your hands or a wooden spoon to combine the mixture thoroughly. Cut the cheddar into ½ – ¾ inch (1-2 cm) pieces. Form 10-12 patties with a piece of cheddar in the middle of each patty. Press firmly with your hands so that the soft cheddar won’t run out when frying in the pan. Heat the butter and the oil and fry the patties on both sides until well done. Transfer onto a plate and cover with foil to keep warm. Pour off most of the fat and add the port wine. Simmer and allow to reduce.

Carefully rub the saffron between your fingers and add to the milk in a pot. Add the butter and bring everything to the boil. Remove from the heat. Peel the potatoes and pass through a ricer or mash them. Stir in the milk. Add more milk if necessary. If you want to get a very smooth texture you can also use an immersion blender to make the puree.

Heat the lentils again before serving. Serve the veal patties with the potato-saffron puree and the red wine lentils. Drizzle some gravy onto the patties.

And here is the recipe for printing: