Baked beef fašírky with potato salad

Ingredients

Fašírky (patties)

• Ground beef – 1 kg
• Buckwheat (soaked overnight) – 200 g
• Onion – 300 g (finely chopped)
• Smoked paprika – 1 tsp
• Blue fenugreek – 1 tsp
• Black pepper – ½ tsp
• Allspice – ½ tsp
• Parsley leaves – 50 g (finely chopped)
• Olive oil or lard/tallow – 2 tbsp
• Tomato paste – 1 tbsp
• Salt – 22 g

Silky potato salad (about 2.2 kg)

• Waxy potatoes, type A (raw) – 2.2 kg
• Carrots (cooked) – 300 g (about 400 g raw)
• Frozen peas – 200 g
• Pickles – 300 g
• Brine from the pickle jar – 100 ml
• Olive oil – 70 ml

Hot dressing

• Water – 300 ml
• Vinegar – 120 ml
• Granulated sugar – 40 g
• Salt – 15 g
• Ground black pepper – 2 g (½ tsp)

Method

Fašírky (patties)

1. Soak the buckwheat overnight, drain it and let it drip dry.
2. Mix the ground beef with the buckwheat, onion, parsley, spices, tomato paste and salt.
3. Shape into flat patties, arrange them on a baking sheet and brush with olive oil.
4. Bake at 190 °C for 20–25 minutes, until firm and lightly crisp. Yield: about 14–15 patties (1 patty ~140 g).

Potato salad

1. Boil the potatoes in their skins, let them cool, peel and rice them.
2. Cook the carrots and cut them into small cubes. Blanch the peas briefly in boiling water.
3. Grate the pickles and mix them with the potatoes, carrots and peas.
4. Make the dressing from water, vinegar, sugar, salt and pepper – bring it to a boil and pour it over the potatoes while still hot.
5. Add the pickle brine and olive oil and mix well, so the salad is moist and supple.

Serving

Plate 220 g of salad and 1 patty (about 140 g). You can garnish with fresh herbs or sprouts.

Key ingredients

Beef

Quality protein, haem iron and B12; slow braising makes it easier to digest.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Tomatoes (peeled / passata)

Lycopene (an antioxidant), the umami base of sauces.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Potatoes

Complex carbohydrates, potassium and vitamin C; a filling side.

Peas

Plant protein, fibre and vitamin C; fresh and sweet.

Buckwheat

Gluten-free; complete protein and rutin.

Why it’s good for the body

• Beef and buckwheat are sources of protein and complex carbohydrates.
• Potatoes provide easily digestible fiber and minerals.
• Carrots and peas bring vitamins and antioxidants.
• Pickles and their brine add freshness and support digestion.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• The salad tastes best when made at least 2–3 hours before serving.
• You can bake the patties in the oven or pan-fry them with a little less oil.
• You can add finely chopped onion to the patties for a bolder flavor.