Minced lamb chop patties with beetroot and chèvre sauce (a Swedish recipe)

[Celerity]

Lammfärsbiffar med rödbets- och chèvreröra

Juicy minced lamb steak patties are delicious with a beetroot and chèvre mixture that will excite your taste buds. A wonderful Påsk (Easter) treat!

https://www.land.se/recept/lammfarsbiffar-med-rodbets-och-chevrerora



Ingredients

Calculated for 6 buffet portions

500 g minced lamb
2 slices of white bread
1 dl crème fraîche
1 egg
1 clove of garlic, grated
1 tbsp fresh rosemary, finely chopped
salt
black pepper

Gremolata

1 bunch parsley, finely chopped
1 lemon, grated peel
garlic cloves, finely chopped
1 tbsp olive oil
salt

Beetroot stir-fry

1 large beetroot
75 g goat cheese
2 dl crème fraîche

For serving

oven-roasted potatoes
possibly beetroot sprouts


Do this:

Mix the bread slices into crumbs.
Mix the ingredients for the minced meat and form patties.
Many small ones for a buffet, larger ones if they are to be eaten as a separate meal (then the recipe is enough for 4 servings).
Fry until nicely browned over medium heat.
Mix the ingredients for the gremolata.
Boil the beetroot until soft.
Expect it to take around 30 minutes.
Test with a skewer to see if it's done.
Let cool.
Blend the chèvre cheese into a smooth cream.
Coarsely grate the beetroot.
Mix the cheese with the beetroot and crème fraiche.
Place in a bowl.
Serve the steaks sprinkled with gremolata.
Roasted potatoes are suitable when the steaks are served separately.
Garnish with beetroot sprouts if desired.