You could use any mince for these.
- 450g mince (beef or pork preferably)
- 2 egg yolks
- 1/2 small onion chopped
- 2-6 tbs grated cooked (not pickled) beetroot
- 2tbs chopped capers
- Salt and pepper
- 1tbs chopped chives
Mix. Form into four patties. Fry or grill both sides. You can either serve conventionally in a bap or do the Swedish thing of serving with mashed potato, a green vegetable and lingonberry or redcurrant sauce. Make a gravy by putting a couple of tablespoons of plain flour in your now oily pan, stir around to soak up all the tasty juices, add 250ml stock, heat until thickened and bubble a bit more. I like to use vegetable or chicken stock and stir in a bit of cream at the end. Very wicked. Don’t forget the lingonberry jelly, this makes the dish special. Oh and a lager too.