A beloved patty from Japanese cooking, menchi katsu is made by coating seasoned ground beef with breadcrumbs and frying until golden. Crisp outside and juicy inside, it is a classic found on home tables and in bento boxes alike.
Knead together the ground beef, grated onion, half a cup of breadcrumbs, one egg, milk, salt and pepper.
Shape the mixture into flat oval patties.
Coat the patties first in flour, then in beaten egg, then in the remaining breadcrumbs.
Heat the vegetable oil in a pan and fry the patties for seven minutes per side until golden.
Let the patties rest on paper towels for five minutes to drain excess oil before serving.
Do not overcrowd the pan while frying; the oil temperature will drop and the coating will soak up too much oil. Allergens: contains gluten (breadcrumbs, flour), dairy (milk) and egg.
If you want to use less oil, you can cook the patties in the airfryer at 190°C for twelve minutes; the coating will be a touch less crisp.
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