Beef patties

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Equipment

Grater
1 Large bowl
Wide frying pan
2 spoons
Tongs or a fork
1 large serving plate, cover with paper towel

Ingredients

2 lb Ground beef
1/2 cup Parsley (Italian)
2-3 stalks celery
1 large Onion
1 Potato
2 Eggs
4 tbsp Bread crumbs
11/2 tsp Cumin
1 tsp Paprika
1/2-1 tsp Black pepper
1/2 tsp Salt
Oil for frying

Instructions

Chop the onion very thin, or use a grater.
Shred the potato with a grater.
In a large bowl, mix all the ingrediants. The mix need to be a little sticky but still soft and easy to work with. Add an egg if needed.
You can add a little more bread crumbs if it's too sticky but be carefull not to add too much or the patties would be dry and hard.
It is recommended to let the mix rest for an hour or so.
Warm a little oil in a pan.
Prepare a large plate with paper towel for the fried patties.
When the pan is hot, turn the heat to medium-low.
Take a spoon full of the mix, and using another spoon, push it on the pan. Using the back of the spoon, smooth the hip into a round, flat, patty . You can put the patties close together. They would shrink as they fried.
Let the patties fry until they are brown on the bottom. About 2-3 minutes. Then, use tongs or a fork to flip to the other side for another 1-2 minutes.
Put the fired patties on the plate you prepared, and make the next batch.

Notes

The vegetables must be cut into very small pieces, preferable shredded otherwise the patties would crumble.

Be very carful when adding and removing the patties. The oil is sizzling and will burn you.

Make the patties small, not burger size. They would be dry if they are too big.

This is a basic recipe for meat patties. You can either eat them warm, cold or freeze them and cook later in a sauce, to be added to a pasta or rice.

You can replace the beef with chicken, turkey or pork. The amount of spices might change a little so start on the low side. Fry one or two patties, taste and adjust the flavoring as needed.