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Cutlets made of lard

Lard Patties

Juicy, soft, fragrant, and delicious! This is a very unusual take on patties — made from lard, with no meat at all. But don't worry about a lot of grease coming out as they fry. It won't happen! You'll end up with wonderfully tender patties.

Julia M.

Recipe author

Composition / ingredients

Servings:

Lard

600

Potatoes

Onion

White bread

250

Milk

200

Vegetable oil

Breadcrumbs

100

Eggs

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 62 % 32 g

Carbohydrates 31 % 16 g

364 kcal

GI: 35 / 0 / 65

Cooking method

Cooking time: 50 min

Step 1:

How do you make lard patties? Start by gathering all your ingredients. Use the kind of lard (fatback) that's typically cured for salo. It can have thin streaks of meat or none at all. Slightly stale bread works well here.
Step 2:

Pour the milk over the bread and let it sit a while to soften.
Step 3:

Cut the rind off the lard and cut it into small pieces that will fit through a meat grinder.
Step 4:

Peel the onions and potatoes and rinse off any dirt under running water. Then cut them into pieces.
Step 5:

Squeeze the milk out of the soaked bread and run it through the meat grinder along with the lard, potatoes, and onions. Combine all the ground ingredients in one bowl. Use a roomy bowl so it's easy to mix the mixture.
Step 6:

Crack the egg into the bowl. Season with a little salt and spices to taste. Mix everything well by hand until smooth and uniform.
Step 7:

Pour some breadcrumbs onto a separate plate. Shape the mixture into small patties and coat them in the breadcrumbs.
Step 8:

Heat a skillet until hot and add a small amount of vegetable oil. Add the patties and fry for 2–3 minutes per side over low heat.
Step 9:

The finished patties will turn an appetizing golden color.
Step 10:

Arrange the finished patties on a platter and serve them hot. Enjoy!

You can adjust the amount of potato and bread up or down a little to taste.
Here's a simple way to check whether the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
To keep your eyes from stinging while cutting onions, rinse the onion and the knife with cold water. And your cutting board won't hold onto the onion smell if you rub it with a slice of lemon first.