Meat and Potato Patties

meatpotatopatties During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, it is still a popular comfort food.

¾ lb lean ground beef (90% lean)
¾ cup potatoes, finely shredded
¼ cup onion, finely chopped
2 Tbsp. green bell pepper, chopped
1 large egg, beaten
¼ tsp. sea salt
1 Tbsp. Canola oil
1 cup tomato juice
1 Tbsp. all-purpose flour, unbleached
¼ cup water

Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly.

In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into the meat reads 160°F, 20-25 minutes. Remove patties to a serving platter; keep warm.

Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.