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© NGV mbH, Foto: Studio Klaus Arras
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Recipe of: © Monsieur Cuisine

Meat patties with mushy peas

MC plus
4 portions
Average difficulty
Ready in: 0:55 h
Preparation time: 40 min.
Created on: 04.08.2016
Last changes: 14.02.2018

FOR THE PATTIES:

  • ½ bunch of parsley
  • 2 onions
  • 500 g minced meat, mixed
  • 2 tsp Tabasco
  • 1 egg yolk
  • 4 tbsp breadcrumbs
  • 2 tsp coarse-grained mustard
  • salt
  • pepper
  • 150 g sheep’s milk cheese
  • 2 tbsp olive oil

FOR THE PEAS:

  • 1 unwaxed lime
  • 6 sprigs mint
  • 1 tbsp butter
  • 1 kg peas (frozen)
  • 500 ml vegetable stock
  • salt
  • pepper

Nutrients

Per portion:

  • calorific value
    3056 kj / 730 kcal
  • protein: 46 g
  • carbohydrates: 43 g
  • fat: 39 g
Instruction
Preparation time
40 min.
Ready in
0:55 h
  1. To make the meat patties, wash the parsley, shake dry, strip the leaves from the stems, then process in the blender jug for 8 seconds/speed setting 6. Remove from the blender jug and set aside, then thoroughly clean the container.
  2. Peel the onions and cut in half. Chop in the blender jug for 5 seconds/speed setting 6. Remove half of the chopped onion from the blender and set aside, then mix the rest with the minced meat, Tabasco, egg yolk, breadcrumbs, parsley, mustard, salt and pepper for 2 minutes/speed setting 4.
  3. Drain the sheep’s milk cheese, then cut into 12 cubes. Shape the minced meat mixture into 12 round patties, then press a cheese cube into the centre of each one.
  4. Heat the oil in a large frying pan, then fry the patties for 5 minutes over a high heat until they are browned on all sides, then reduce the heat to medium and cook for a further 10 minutes.
  5. To make the mushy peas, grate the lime, cut in half, then squeeze out the juice. Wash the mint and shake dry, reserving the best stem for the garnish. Tear the leaves off the rest of the stems.
  6. Clean the blender jug, then heat the butter for 2 minutes/70 °C/speed setting 1 to melt and fry the remaining chopped onion using the roast button/3 minutes/100 °C until translucent. Add the peas and vegetable stock and cook all the ingredients for 10 minutes/100 °C/speed setting 1.
  7. Drain the peas, reserving the stock. Return the peas to the blender jug, add the lime juice, zest, mint and 5 tablespoons of stock, plus 1 teaspoon of salt and ¼ teaspoon of pepper, and purée until creamy for 40 seconds/speed setting 7–9, gradually increasing the speed incrementally. Serve the mushy peas with the meat patties and garnish with the reserved mint.

Finished!

Bon appétit with Monsieur Cuisine