Biff ala Lindström

[CatPoet]

Biff Ala Lindström

 

500 gram of ground beef

5 tablespoon of unflavoured rusk *

100 ml water

1 egg

1 teaspon salt

a good pinch pepper

2 tablespoon finely chopped onion

150 ml finely chopped pickled beetroots

2 tablespoon of  finely chopped pickled cucumber

1 tablespoon of finely chopped capers  ( the pickled kind)

 

In a bowl stir rusk, water, salt, pepper and egg to even batter. Leave to  swell for 10 min.

 

Now add the meat and the chopped pickles and combine. Leave the  batter to stand for 10 minutes.

 

Divied in 4 or 6 balls and flatten to patties and  fry on medium heat in a bit of butter about 5 min per side.  Remember these will be pinbk due to the beetroot and bit soft due to the rusk. 

 

Serve with  sunny  side up egg,  potatoes and vegs.

 

 

*Rusk is the closest to the Swedish bone dry breadcrumbs. When it says  breadcrumbs in a swedish recipe, it is always bone dry  and not fresh. You can take old stale bread, dry it out in the oven on low heat and then grind to semi fine powder.

 

 

The recipe is my version of  Vår KokBok recipe.