| How To Cook: |
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1. Mix the very finely minced meats with the chopped onion, parsley and cream.
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2. Add the potato, beetroot, capers, pepper and salt, then bind with beaten egg yolks.
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3. Form into flat cakes, about ½ inch thick, and fry in the smoking hot fat until both sides are brown and crisp.
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4. Serve with fried potatoes or salad, or place on toast, and top with a fried egg.
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