View Full Version : Seen in the Quartely: Lindströmsbiffar

Gunnar Damström
01-12-08, 16:30
The SFHS Quarterly Magazine has lots of exiting recipes from Finland. Here is one for Lindströmsbiffar in the Christmas issue:

Lindsröm patties (Lindströms biffar)

1 Lb. ground lean meat
1-2 eggs (4 egg yolks)
2-3 medium boiled potatoes
2-3 boiled beets
½ cup water or heavy cream
White- or black pepper
4 tbsp capers
1 yellow onion, thinly sliced

1. Mix the ground meet, beets and potato in a food processor. Add the egg(s) or yolks and season with capers, pepper and salt. Mix thoroughly. Add fluid if desired. Form patties by hand (dip hand in cold water).
2. Sautee the sliced onion in some safflower or other vegetable oil until soft and translucent. Set aside and keep warm
3. Brown the patties in a frying pan over a high heat on both sides; reduce the heat and bake on a low-medium heat until done.

Heap onion rings on top of the patties. Serve with steamed vegetables. For ground meat, use beef, lamb, venison or moose.