Veal Patties in Königsberg Style

Ingredients

• 1 small red onion
• 1 small garlic clove
• 2 tbsp Rapeseed oil
• 25 g capers (jarred)
• 275 g lean veal mince
• 1 tbsp breadcrumbs
• 1 egg
• Salt
• Pepper
• 0.5 bunch Chives
• 3 sprigs chervil
• 3 sprigs dill
• 1 Organic lemon
• 150 g Yogurt (0.3% fat)

Instructions

1. 1.

   Peel and dice the onion and garlic. Heat 1 tsp oil in a pan, sauté the garlic until translucent, then let cool.

2. 2.

   Drain the capers and finely chop them.

3. 3.

   Combine the mince with capers, breadcrumbs, onion, garlic, and egg. Season well with salt and pepper.

4. 4.

   Shape into four patties using damp hands; cover and refrigerate until ready to cook.

5. 5.

   Wash and shake dry the herbs. Slice chives into fine ribbons. Pick off chervil leaves and dill sprigs, then finely chop them.

6. 6.

   Rinse the lemon under hot water, pat dry, grate its zest finely, and squeeze out the juice.

7. 7.

   Mix the yogurt with the chopped herbs and lemon zest. Season with salt, pepper, and a splash of lemon juice.

8. 8.

   Heat the remaining oil in a non‑stick pan and brown each patty for 4–5 minutes on each side over medium heat. Serve with the dip.