Known as the “Fake Hare” in Latvia and as meatballs in other parts of the world, it is a dish that reflects the historical German influence and Latvian frugality. In addition to being made from minced meat, bread, a few eggs and a choice of vegetables (all cheap and readily available), it stretches from a light supper to leftovers for breakfast or lunch sandwiches. Serve it with mashed potatoes, gravy and a light pickle salad (known in Latvia as Latgale salad) and you have a feast!
- 1 small onion
- 300 g minced pork
- 300 g minced beef
- 2 eggs
- 3 tablespoons breadcrumbs
- 1 grated carrot
- 1 minced garlic clove
- 3 hard-boiled eggs
- For cucumber salad
- 8 cucumbers
- 1 large onion
- 1 bunch dill
- 2 teaspoons salt
- 3 tsp sugar
- 2 tbsp white vinegar
- 4 tablespoons vegetable oil
For fillets of meat
Preheat the oven to 200C or 400F.
Finely chop the onion. Fry the chopped onion over a medium heat.
Mix together the onion, meat, eggs, breadcrumbs, carrots and garlic until well combined. Season with salt and pepper.
Flatten the meat mixture on a work surface and place the peeled, hard-boiled eggs on top. Cover the eggs with the meat to form a loaf.
Place the loaf in a greased baking dish so that the edges of the loaf do not touch the dish.
Place the baking dish in the oven and bake for 45-50 minutes. Baste the loaf occasionally with the pan juices.
Peel the cucumbers and cut them lengthwise into quarters, then cut each quarter into slices.
Finely chop the onion. Chop the dill.
In a glass or ceramic bowl, mix the cucumbers, onion, dill, salt, sugar, vinegar and oil. Let the salad rest for at least a couple of hours before using.