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Meat Cakes

Meat cakes are fried patties made from minced cold meat and bacon, seasoned with pepper and salt, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Meat Cakes

Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Meat Cakes

Ingredients

Directions

Prepare

  1. Combine the minced cold meat and fat bacon in a bowl.

  2. Season with pepper and coarse sea salt, and mix well.

Cook and serve

  1. Form the mixture into cakes.

  2. Fry the cakes until golden brown.

  3. Serve the meat cakes with gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold meat
Forms the bulk of the cakes, giving them their meaty body and flavor.
Fat bacon
Adds fat that keeps the cakes moist and helps them brown when fried.

The step that matters

Frying the cakes until golden brown. Frying over sufficient heat browns the surface through the Maillard reaction, adding flavor and color. If the pan is too cool, the cakes absorb oil and turn greasy and pale. Cooking until golden brown also ensures the interior is heated through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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