Smoky Romanian Beef Patties
with Mustard Dipping Sauce
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
These sausage-shaped beef patties are called mici in Romanian, which translates as small or little. But they're mighty big on protein—and flavour, thanks to a wonderful whiff of smoked paprika. Served with a sour cream and dill slaw, this meal has all your keto concerns covered.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 50g Diced onions
- 200g Radishes
- 300g Coleslaw mix
- 14g Dill
- 30g Almond flour
- 30ml Apple cider vinegar
- 30ml Dijon mustard
- 3g Smoked paprika
- 43ml Sour cream
Contains: Almonds • Eggs • Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
59 g
Saturated Fat
16 g
Sodium
650 mg
Total Carb
23 g
Sugars
11 g
Protein
45 g
Fibre
7 g
Preparation
Prepare & cook the mici
- In a medium bowl, combine the beef, onions, smoked paprika, almond flour, 1 egg (double for 4 portions) and S&P.
- Form into 6 sausage-shaped patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the slaw
- Meanwhile, pick the dill fronds off the stems.
- Thinly slice the radishes.
- In a large bowl, combine the radishes, coleslaw mix, dill, sour cream, ½ the vinegar, a drizzle of oil and S&P.
Make the dipping sauce
- In a small bowl, combine the mustard (start with ½), remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the slaw between your plates.
- Top with the mici.
- Serve the dipping sauce on the side. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
