Lindström patties of Mestaripalvi’s mincemeat á la Famula


Serves 4-6
Difficulty level: Average
Preparation time: 1h
(not including: soy, citrus fruit, nuts, egg, fish/shellfish)

Taija Vuorinen is known as Famu among the youngest relatives and the Lindström patties á la Famula are a classic. This delicacy made of Mestaripalvi’s mincemeat perfectly functions with mashed potatoes and horseradish sauce. Taija hints that the horseradish sauce is also a perfect match for vegetable patties and fish. For the youngest ones of the family it is not worth adding salt to patties because there is enough salt in cucumbers, beetroots, bouillon and capers.

Lindström patties

1 dl breadcrumbs
1–2 dl bouillon
1 yellow onion
1 pickled cucumber
2 pickled beetroots
1 tbsp capers
1 egg
(1–2 tbsp grated horseradish if wanted)
400 g Mestaripalvi’s mincemeat
black pepper from a mill
1 tsp salt
oil for frying

Horseradish sauce

1 onion
50 g butter
½ dl wheat flour
2 tbsp grated horseradish
5 dl vegetable bouillon
2 dl cream
1 tbsp mustard
1 tbsp vinegar
white pepper

Mashed potatoes

1 kg floury potatoes
1 vegetable stock cube
5 dl hot milk
2 tbsp butter
white pepper

Let the breadcrumbs swell in the bouillon. Chop the onion and sauté it in the oil. Grate or chop the beetroots and the pickled cucumber, also capers can be minced a little. Mix the chopped/grated ingredients with the breadcrumbs and add the mincemeat and the egg. Blend all into a smooth mixture. Add black pepper from the mill. Fry the patties with oil in a pan or bake them in an oven on an oiled baking paper at 200 degrees for about 20–25 minutes depending on the size of the patties.

Chop the onion. Melt the butter and add the wheat flour into it and let it brown a little. Add the onion, the horseradish and the vegetable bouillon stirring strongly. Add the mustard and the cream. Let it simmer for a few minutes, season it with vinegar, white pepper and add salt if need be.

Peel the potatoes and boil them as wedges in water into which the vegetable stock cube has been added. Pour most of the vegetable bouillon away from the cooked potatoes but leave some of it on the bottom. Mash the potatoes by adding hot milk little by little, make the mash fluffy with an electric mixer and finally season it with a pat of butter and a pinch of white pepper. Check the flavour and add salt when needed.

See all the recipes of Turun Mestaripalvi:

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