Spanish Meat Cakes (Delicious)
These Spanish Meat Cakes offer a comforting taste of the past, featuring savory meat patties bathed in a rich, flavorful sauce. The combination of tender meat, aromatic mushrooms, and a tangy tomato base creates a satisfying and classic dish. Perfect for a weeknight dinner or a special occasion, these meat cakes are sure to impress with their bold flavors and comforting texture.
Ingredients
- 1 cup Ground Beef, Veal, or Chicken (Use raw or cooked meat.)
- 1/2 cup Bread Crumbs
- 1/4 cup Mushrooms
- 1 tablespoon Butter (For browning mushrooms. Quantity estimated (not specified in original recipe).)
- 1 teaspoon Onion Juice
- 1/4 cup White Sauce
- 1/2 teaspoon Salt (To taste. Quantity estimated (not specified in original recipe).)
- 2 tablespoons Olive Oil (For frying meat cakes and sauce. Quantity estimated (not specified in original recipe).)
- 1 tablespoon Butter (For frying meat cakes and sauce. Quantity estimated (not specified in original recipe).)
- 6 olives Chopped Olives
- 1/4 cup Mushrooms
- 1 tablespoon Onion
- 1 tablespoon Flour
- 1/4 teaspoon Paprika (To taste. Quantity estimated (not specified in original recipe).)
- 1/2 cup Fresh or Canned Tomatoes
- 1 tablespoon Green Chile Pulp
- 2 tablespoons Chopped Parsley (For garnish. Quantity estimated (not specified in original recipe).)
Instructions
- 1In a bowl, combine the ground meat, bread crumbs, chopped mushrooms (browned in butter), onion juice, white sauce, and salt. Mix well to combine.
- 2Form the mixture into round, flat cakes. Heat olive oil and butter in a skillet over medium heat. Fry the meat cakes until browned on both sides, about 3-4 minutes per side.
- 3In the same skillet, add the chopped olives, mushrooms, onion, and flour to the remaining oil and butter. Cook for 2 minutes. Add salt, paprika, tomatoes, and green chile pulp. Simmer for 5 minutes, stirring occasionally.
- 4Pour the sauce around the meat cakes and sprinkle with chopped parsley. Serve immediately.