Polish-Style Pork Patties with Potatoes and Raw Beet Slaw

Peel the potatoes and cut them into large, even pieces. Place them in a pot, cover with cold water, add about 1 teaspoon of the salt, and boil until tender but not falling apart, 18 to 22 minutes. Drain well, return them to the warm pot for 1 minute to steam off excess moisture, then cover loosely to keep warm.

Peel the beetroot and coarsely grate it. Coarsely grate the cucumber, then thinly slice one onion. Combine the beetroot, cucumber, sliced onion, apple cider vinegar, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and a few grinds of black pepper in a bowl. Mix well and let the raw slaw stand for at least 15 minutes so it softens slightly and turns juicy.

Finely grate the remaining onion and grate or mince the garlic. In a second bowl, mix the ground pork with the grated onion, garlic, egg, breadcrumbs, the remaining 1 1/2 teaspoons salt, and 1 teaspoon black pepper until just evenly combined. Form the mixture into 8 oval patties about 2 cm thick.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Fry 4 patties for 4 to 5 minutes on the first side, then 4 to 5 minutes on the second side, until deeply browned. Reduce the heat slightly if they are coloring too fast.

Add the remaining 1 tablespoon olive oil to the skillet and fry the second batch the same way, 4 to 5 minutes per side. The patties should be cooked through, with the centers reaching 74°C on an instant-read thermometer. Transfer all patties to a plate and rest for 3 minutes before serving.

Taste the slaw and season with more black pepper or an extra splash of vinegar if needed. Toss the hot potatoes with any remaining juices in the pot and a little black pepper so they look lightly coated and glossy.

Serve 2 patties per plate with a mound of potatoes and a generous spoonful of raw beet slaw. Spoon over any resting juices from the patties and serve right away while the patties are hot and the slaw stays cool and crisp.