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Meat and vegetable patties from a pot-au-feu

Leftover pot-au-feu meat and vegetable patties

Main dishes

Small patties made from ground meat and vegetables from a pot-au-feu, bound with egg and breadcrumbs, fried in a pan, and served with mashed potatoes and …

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Recipe from Persino, Gacopyrz, Cathy Richards and 1 other contributors, adapted by Recette de cuisine · · updated on

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Karindale are Polish patties made with meat and vegetables from a broth, which are then chopped and fried in a pan. The broth can also be used as the base for a soup.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr 10 min
  • Total1 hr 40 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfrying pan
  • Estimated cost$10.55 $2.64 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $9.53
  • $0.40
  • $0.21
  • $0.22
  • $0.03
  • $0.16

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Rinse the meat and cook it in water with the rinsed and peeled vegetables, Jamaican scotch bonnet pepper, and bay leaf, until it is tender, about 45 to 60 minutes. Reserve the broth.
  2. Remove the bones from the meat, then chop it along with the vegetables using a food processor. ≈ 8 min
  3. Peel the onion, chop it into small pieces, and add it to the mixture of meat and vegetables. ≈ 8 min
  4. Add the egg, salt, and pepper, and incorporate enough breadcrumbs so that the mixture can be formed into patties. ≈ 10 min
  5. Make small, round cakes about 1.5 cm thick and 5 cm in diameter. ≈ 10 min
  6. Fry them for 2 minutes on each side in hot oil.

The bill

Leftover pot-au-feu meat and vegetable patties

  • 500 g to 1kg of beef and/or poultry (a cut suitable for a stew)$9.53
  • 1 raw egg$0.40
  • 1 large onion or 2 small ones$0.21
  • 50 to 100g of breadcrumbs$0.22
  • salt and pepper$0.03
  • oil for cooking$0.16

Total$10.55

that's $2.64 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g to 1kg of beef and/or poultry (a cut suitable for a stew)
  • 500 g of vegetables for a stew (carrots, parsley, celery, white cabbage)
  • 1 raw egg
  • 1 large onion or 2 small ones
  • 50 to 100g of breadcrumbs
  • salt and pepper
  • 3 Scotch bonnet peppers from Jamaica
  • 3 bay leaves
  • water
  • oil for cooking

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