Pork and Rice Patties
|Boneless pork boston shoulder||2 Pound, ground or finely chopped|
|Onion||1 , finely chopped and lightly browned in butter|
|Unprocessed rice||1 Cup (16 tbs), boiled in 2 cups or 1/2 liter stock for 10 minutes (Raw Form)|
|Flour||1⁄2 Cup (8 tbs)|
|Stock||1 Cup (16 tbs)|
|Sour cream||2 Cup (32 tbs)|
Combine the pork, onion, salt and pepper, rice and egg.
Shape the mixture into 12 to 16 patties, dust them with the flour, and brown them quickly on both sides in the butter.
Put the patties close together in a large heavy casserole, and pour over them the butter in which they were browned.
Add the stock, bring to a boil, cover and simmer for 30 minutes.
Stir in the sour cream blended with 1 teaspoon [5 ml.] of the flour left from dusting the patties, and heat until the sauce bubbles up once.