Czech Karbanátky (Meat Patty) Recipe
Karbanátky is a Czech style meat patty which consists of a mixture of ground beef, pork and spices. The patty also contains eggs and onions.
The meat is divided into small balls which are flattened into little patties, coated in breadcrumbs and pan fried. They are eaten with other sides, particularly potato based such as mashed, boiled, wedges or potato salad.
Karbanatek refers to a single meat patty such as a hamburger or meatloaf where as karbanátky refers to many little meat patties. The patties are almost always covered with breadcrumbs after they are formed but some recipes include breadcrumbs in the meat mixture itself. Some recipes call for finely chopped bread.
Karbanátky is also made meatless using peas or beans to make it vegetarian and without eggs for vegan options though less common.
Other variations may use veal in addition to, or instead of the beef and pork. Traditional spices used are caraway and marjoram, but other popular options are fennel, hot pepper and mustard. Some karbanatky are made with additional pork products like bacon or cooked in pork lard to add more flavor.
Origin & Cultural Significance
The origin of karbanátky is unclear. Meat patties are highly popular across Europe with karbanátkyy being the Czech twist on a centuries old dish.
Czech Karbanátky (Meat Patty) Recipe
karbanátky is a Czech style meat patty which consists of a mixture of ground beef, pork and spices.
Ingredients
- Beef (ground) - 1lb
- Pork (ground) - 1lb
- Milk (cold) - 1 cup
- White bread cubes (2-3 days old) - 1 cup
- Onion (peeled, finely chopped) - 1 medium
- Garlic (peeled and minced) - 2 cloves
- Salt - 1 ½ tsp
- Marjoram (dried) - 1 tsp
- Black pepper (ground) - ¼ tsp
- Breadcrumbs - ½ cup
- Pork lard (for frying) - as needed
Instructions
- Pour 1 cup cold milk over the bread cubes ensuring they are fully submerged to soak up the liquid.
- Place the ground pork and beef in a bowl.
- Season with 1 ½ teaspoons salt, then add the marjoram, minced garlic, black pepper, chopped onions, and the bread cubes along with the milk it was soaked in.
- Mix all ingredients quickly but thoroughly by hand. The mixture should remain cold.
- Scoop roughly equal amounts of the meat mixture from the bowl and shape each into palm-sized burgers, about ¾ inch high.
- Gently press the patties on all sides into the ½ cup breadcrumbs.
- Heat pork lard or other fat in a non-stick frying pan over medium heat.
- Fry the burgers on both sides until golden.
