Rabbit Patties
1 h
Rabbit makes remarkably tender patties, and sour cream with mustard makes them softer and more aromatic still. From a kilo and a half of mince I shape one big batch, and mix a third of it with grated zucchini — two different flavours from a single mix.
Ingredients
8 servings
Base
Rabbit mince1.5 kg
White bread(crumb only)100 g
Whole milk150 ml
Eggs2 pcs
Onion2 pcs
Garlic2 cloves
Sour cream4 tsp
Mustard(mild)2 tsp
Butter60 g
Salt(to taste)
Ground black pepper(to taste)
Vegetable oil(for frying)
Optional: zucchini version for a third of the mince
Zucchini(medium, about 150 g)0.5 pcs
Instructions
1
Soak the bread crumb in the milk.
2
Put the meat, onion and garlic through a mincer.
3
Add the eggs, the squeezed-out bread, sour cream, mustard, butter, salt and pepper. Mix well.
4
Grate the zucchini, squeeze it dry and mix it into a third of the mince.
5
Shape the patties — a patty press works well here.
6
Fry in vegetable oil, or braise them.