RFCJ RECIPE ARCHIVE
Posted by : Rina Perry Chicken Patties with Beetroot: Kafteles - meat
Serving: 16 or more Ingredients. ----------- First step: 5 Medium Beetroot, Peeled and sliced 5 Liter Glass container jar. Put the beet root in the jar, fill with water nearly the top. cover with Nylon seal wrap ,keep for 3 weeks to 1 month in dark place to marinate. Every 10 days if there is some foam on top, scrape it with a spoon . The water will become very dark red and like light jelly Second step: ----------- 2 cups Marinated beet root slices. 1 pound Ground Chicken meat, 2 Onions cut into small pieces (Divide 1+1) 1 EGG 2 Tabls Matzo meal 3 Teasp Sugar (2 + 1) 4 Tabls Oil For frying (2 +2) 3 Cups Beetroot marinate water( I'll call it from now on "Borcht"). 2 Cups Water 1 Lemon juice Salt and Pepper. Directions: ---------- In a wide saucepan fry lightly 1 onion with 2 Tabls oil. Add the Borcht and water. Bring to boil. With a spoon scarp off the foam from the top. Continue to do so till all is gone. Add the sugar and some salt. It should not be salty at all. Add the lemon juice and taste. It should be sweet and sour taste. Cover and let it simmer for 15 - 20 minutes. Mean while, In a skillet fry lightly the 2nd onion with the other 2 tabls oil . In the food processor ground fine the marinated beet root. Add the fried onions with the ground meat, the egg, 1 teasp sugar, matzo flour,and some salt and pepper.Continue to ground till all is well blended. Make 16 or more small patties, Fry them like hamburgers. Transfer them to the saucepan, let them to simmer for another 1/2 an hour. Keep in refrigerator. Note. This dish is better to prepare 2 - 3 days before serving. To serve, warm it up a little. preferable at room temperature. Enjoy. Rina. Source: From my mother with love & more My Grandmother Branna
