Beef and Potato Patties in Béchamel Sauce

READY IN: 1hr 5mins




  • Mix by hand all ingredients for the patties.
  • Form 8 tennis ball sized patties.
  • Fry the patties in peanut oil for 3 – 4 minutes only on one side until golden with a crispy crust.
  • Place them, next to each other, in an ovenproof casserole. Set aside.
  • Make the easy a la béchamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low.
  • Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat.
  • Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes.
  • Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 – 4 minutes until the cheese melts.
  • * Do not squeeze the excess water out of the shredded potatoes.