Recipe: Spicy Curry Veal Patties

Our good friend Rebecca Reis-Miller of Growing Synergy (and the Lake Nona Deli and Market, which also carries our products) not only inspired this wonderful, flavor-packed appetizer but also supplied us with its key ingredient: Nine’s Mine Ranch ground veal. According to Growing Synergy, Nine Mine’s Ranch “sells humanely raised, never-caged veal from St. Cloud, FL and Nashville, GA;” the product is distributed to local markets and restaurants in the Orlando area via Growing Synergy.

While visiting Rebecca one night at the Lake Nona Deli, she gave us some ground veal and challenged us to come up with a Fat Cat-infused recipe for it. We took it home and cooked up a bit to taste it — to our surprise, it proved to be much deeper and richer in flavor than what we normally associated with veal, which is often mild in taste, but it also still possessed the meat’s delicate nature. Pretty impressive. With that as our foundation, we started experimenting. Ultimately we created two recipes, the first of which appears below. Thanks for the inspiration, Rebecca!

Here’s what we did:


1 lb. ground veal
1 egg, beaten
1/4 cup plain/unseasoned breadcrumbs
1/2 white onion, shredded or grated
1/2 green bell pepper, shredded or grated
1 serranno chili, shredded or grated (optional)
1 tablespoon Jamaican curry powder
1 clove of garlic, shredded or grated
2 tablespoons parsley, chopped
3 tablespoons vegetable oil
2 tablespoons Fat Cat Caribbean Curry Sauce, plus more for dipping
salt and pepper to taste


Put veal in bowl and, using a hand grater, shred the onion, green pepper, serrano pepper and garlic directly into the bowl on top of it. Then add the parsley, egg, bread crumbs, Fat Cat Caribbean Curry Sauce and curry powder and combine with hands under ingredients have blended together well.

Once combined, cover mixture with plastic wrap and set in the refrigerator for at least 1 hour (or overnight, if desired), so the mixture and chill and solidify some and so the flavors can meld.

When ready to cook, remove mixture from refrigerator and form into 3-inch-wide patties, making anywhere from 8-10 patties total. (These are appetizers, after all.)

Heat oil in a nonstick skillet over medium heat and sautee patties until golden brown on both sides and cooked through, about 4-5 minutes per side.

Set on plate and dip into more Fat Cat Caribbean Curry Sauce if desired. Serve two patties per appetizer portion.