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Beef Cakes

A fried patty made from minced beef, ham, pepper, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Cakes

Ingredients

Directions

Prepare the mixture

  1. Mince the cold beef very fine.

  2. Grate a little uncooked ham into the minced beef to flavor it.

  3. Season the mixture with pepper and coarse sea salt.

  4. Mix everything together and form small cakes.

Cook

  1. Flour the cakes lightly.

  2. Fry the cakes in oil until they are nicely browned on both sides.

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.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

  5. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold beef
Forms the main body of the cakes, giving them their meaty texture once minced.
Uncooked ham
Adds savory, salty flavor to the minced beef.
Flour
Light coating that helps the outside of the cakes brown evenly in the oil.

The step that matters

Fry the cakes in oil until nicely browned on both sides. Browning comes from the Maillard reaction, which needs a hot, dry surface. Cakes that are crowded, or fried at too low a heat, will steam and turn pale and soggy instead of crisp and flavorful.

“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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