Explore European Recipes

Meaty Meals from Europe

The Europeans love their meat. Subtle flavours, beautiful textures and nuanced taste, their dishes range from comfort foods to the absolute exotic. Here are a few recipes from Europe, which you can easily make in an Indian kitchen. Whether you’re enjoying from the foothills of the Alps, or in an Indian summer, the experience is sublime.

Fresh Salmon Patties


  • 1 pound salmon (boneless, skinless fillet)
  • 1/4 cup breadcrumbs (dry, white)
  • 2 tablespoons mayonnaise
  • 1/4 cup onion (finely grated)
  • 2 tablespoons fresh parsley (chopped)
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup flour (all-purpose)
  • 2 large eggs (beaten)
  • 1 cup breadcrumbs (dry, white or panko crumbs)
  • Optional: 3 tablespoons vegetable oil for frying


Prepare the Patties

  1. Remove any pin bones and the dark gray bloodline from the salmon fillet. Chop into 1/4-inch pieces. Don’t use a food processor to do this because the pieces will be too fine and the salmon will become pasty. Set chopped salmon aside.
  2. In a medium bowl, mix chopped salmon with 1/4 cup breadcrumbs, mayonnaise or creamy garlic dressing, onion, parsley, salt, and lemon juice.
  3. Scoop 1/4-cup portions and form into 3/4-inch-thick patties. Place on a parchment-lined pan and freeze for 15 minutes so they are easier to handle.
  4. Dredge patties in all-purpose flour, then dip in beaten eggs and then in breadcrumbs or panko crumbs. Let dry 10 minutes before frying.

Pan Fry the Salmon Patties

  1. If you decide to fry your patties in oil, pour about 1 inch of neutral oil into a heavy-bottomed or cast-iron skillet and heat over medium-high about 3 minutes.
  2. Place patties, dry side down, into the skillet and cook until medium golden brown, about 2 minutes. Flip patties and fry another 2 minutes or until the second side is medium golden brown.
  3. Drain patties on paper towels. Serve hot with creamy garlic dressing.

Quick Chicken Piccata


  • 4 skinless, boneless chicken breast halves
  • cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 1 tablespoon capers, drained
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 3 tablespoons cold unsalted butter, cut in 1/4-inch slices


  1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
  2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
  3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
  4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
  5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
  6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
  7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Greek Lamb Meatball Bake


  • olive oil 4 tbsp
  • chopped tomatoes 400g tin
  • passata 600g
  • ground cinnamon 2 ½ tsp
  • dried chilli flakes 1½ tsp
  • runny honey 4 tbsp
  • fresh oregano chopped to make 2 tbsp
  • feta 200g
  • flat-leaf parsley a handful, chopped to serve
  • pine nuts 25g, toasted
  • bread, couscous or orzo to serve


  • lamb mince 400g
  • red onion 1 small, finely chopped
  • garlic 3 cloves, crushed
  • greek yogurt 75g, plus extra to serve
  • soft breadcrumbs 75g
  • dried oregano 1 tbsp


  1. Mash all the meatball ingredients with lots of freshly ground black pepper and a big pinch of salt. Roll into 18 fat meatballs and chill for 30 minutes.
  2. Heat the oven to 170C/fan 150C/gas 3. Put the olive oil in a frying pan and, in batches, brown the meatballs well on all sides, then scoop out.
  3. Pour off any oil, add the chopped tomatoes and passata to the frying pan and bring to the boil, scraping up all the meaty bits as you do. Transfer to a deep baking dish or oven tray. Stir in the cinnamon, chilli flakes, honey and oregano, and some seasoning. Sit the meatballs in the sauce, then cover the whole dish with foil. Bake for 1 hour and 30 minutes.
  4. Turn the heat up to 220C/fan 200C/gas 7. Remove the foil and break over the feta in chunks, then put back in the oven for 15 minutes. When it’s ready, scatter with parsley, sprinkle with pine nuts and dollop with a little greek yogurt, if you like. Serve with bread, couscous or orzo.

We hope you enjoyed these recipes. Do let us know how they worked out.

Bon apetit!

Courtesy: Olivemagazine.com, Allrecipes.com, Spruceeats.com

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