Meat Patties with Sauce, Butter Beans and Triplets

5 from 3 votes
Course Dinner
Cuisine European
Servings 3 people



  • 250 g Herb meat from pork
  • 1 Yesterday's rolls
  • 1 Egg
  • 1 Onion approx. 100 g
  • 1 tsp Medium hot mustard
  • 1 tsp Salt
  • 0,5 tsp Sambal oelek
  • Breadcrumbs
  • 4 tbsp Sunflower oil


  • 1 tbsp Flour
  • 250 ml Clear broth (1 teaspoon instant broth)
  • 2 tbsp Cooking cream
  • 3 big pinches Coarse sea salt from the mill
  • 1 big pinch Colorful pepper from the mill
  • 1 tsp Sweet soy sauce

Butter beans:

  • 300 g Beans cleaned
  • 1 tsp Salt
  • 2 tbsp Butter
  • 4 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill


  • 300 g Triplets (small, red, waxy potatoes)
  • 1 tsp Salt



  • Soak yesterday's rolls in water and squeeze them out vigorously. Peel onion and chop finely. Put all ingredients (250 g herb meat, squeezed bread roll, 1 egg, diced onion, 1 teaspoon medium-hot mustard, 1 teaspoon salt and ½ teaspoon sambal oelek) in a bowl and mix / knead well. With moistened hands, shape 6 meatballs (other names: meatballs, cutlets, meatballs, meat loafs or meat fritters), roll in breadcrumbs and fry in a pan with sunflower oil (4 tbsp) on both sides until golden-brown. Place on an ovenproof dish until serving and keep warm in the oven at 50 ° C.


  • Stir flour (1 tbsp) into the meatballs - frying pan with a whisk (burn in!), Deglaze / pour in the clear broth (250 ml) and fold in the cooking cream (2 tbsp). Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (1 big pinch) and sweet soy sauce (1 teaspoon). Let the sauce simmer / reduce for a few minutes. Stir every now and then.

Butter beans:

  • Clean / remove the strands of the beans, wash them and cook them in salted water (1 teaspoon salt for 12-14 minutes until they are firm to the bite), pour through a kitchen sieve and put in a hot saucepan with butter (2 tablespoons), coarse sea salt from the mill (4 big pinches and colored pepper toss from the mill (big pinches).


  • Peel and wash triplets, cook in salted water (1 teaspoon salt) for about 18-20 minutes and drain.


  • Serve 2 meatballs each with sauce, butter beans and triplets.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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