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Lamb Patties

Lamb patties made from minced lamb, onion, seasoning, bread crumbs, wrapped in pastry, fried in boiling fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb Patties

Ingredients

Directions

Prepare the filling

  1. Mince the cold lamb very finely, removing all skin and gristle.

  2. Finely chop the onion and add it to the minced lamb.

  3. Season with pepper and coarse sea salt to taste, then mix in a few bread crumbs.

Assemble the patties

  1. Roll out rounds of pastry as needed.

  2. Place some of the lamb mixture on half of the pastry rounds and moisten with gravy.

  3. Cover with the remaining pastry rounds and pinch the edges to seal.

Fry and serve

  1. Fry in boiling fat for ten minutes until golden brown, then drain.

  2. Serve on a warm plate and garnish with parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

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

  5. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cold lamb
Forms the main meaty filling that gives the patties their body and flavour.
Bread crumbs
Absorb juices from the minced meat, helping keep the filling moist and binding it.
Good gravy
Moistens the filling so it stays juicy during frying.
Onion
Adds sweetness and aroma to the lamb filling as it cooks.

The step that matters

Pinch the edges to seal. If the pastry edges are not sealed firmly, the filling can leak into the boiling fat and the patties can open or cook unevenly. A tight seal keeps the juices inside while the pastry browns.

Swap the onion

How well each one fits the dish's main ingredients (lamb, pepper, bread, parsley):

  1. Carrotfits better
  2. Eggplantfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against lamb, pepper, bread, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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