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Styrian Pumpkin Seed Patties | Crispy & Juicy
(0)
35 min
Under an hour
Gurkerl Küche
Saftige Faschierte Laibchen nach steirischer Art, umhüllt von einer herrlich knusprigen Panier aus gehackten Kürbiskernen und Semmelbröseln. In feinem Butterschmalz goldbraun herausgebacken – der perfekte herbstliche Klassiker der österreichischen Hausmannskost!
Ingredients
Preparation method
Preparation & meat mixture
Finely chop the onion and garlic cloves. Sauté in a pan with a little clarified butter until translucent, then let cool briefly.
Place the mixed minced meat into a bowl. Add the sautéed onions and garlic, one egg, mustard, marjoram, and half of the breadcrumbs. Season generously with salt and freshly ground pepper, then knead everything into a smooth mixture.
Pumpkin seed coating & shaping
Roughly chop the pumpkin seeds with a large knife and mix them with the remaining breadcrumbs on a shallow plate. Whisk the second egg with a fork in a deep plate.
Chef's tip
To prevent the pumpkin seeds from browning too much during frying, cook the patties over medium to gentle heat. This preserves their delicate nutty flavor perfectly.
For an even juicier result, a tablespoon of Styrian pumpkin seed oil can be mixed directly into the minced meat.
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