Scandinavian Beef Patties with Beets and Cape

• 1 medium russet potatoes
• 2 tablespoons heavy whipping cream
• 1 pinch cloves ground
• 2 teaspoons butter
• 1 small onions minced
• 1 pound beef, sirloin steak ground
• 1 each egg yolks
• 1/2 cup pickled beets finely chopped
• 1 tablespoon capers
• 1/2 cup flour, all-purpose
• 1 tablespoon vegetable oil

1. In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes.
2. Drain, peel, and mash with heavy cream, and cloves plus salt and pepper to taste.
3. In a small skillet, melt 1 tablespoon butter over medium heat.
4. Add onion and cook, stirring often, until softened, about 3 minutes.
5. Stir into mashed potato.
6. Add ground sirloin and egg yolk to potato and mix well.
7. Stir in pickled beets and capers.
8. Form mixture into 4 patties about 1-inch thick.
9. Transfer patties to wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate 1 hour.
10. Dredge patties in flour; shake off excess.
11. In a large skillet, melt remaining butter in oil over medium-high heat.
12. Add patties and cook until bottoms are browned, about 4 Turn and cook until desired doneness, about 5 minutes for medium.

russet potatoes, heavy whipping cream, cloves ground, butter, onions, beef, egg yolks, pickled beets, capers, flour, vegetable oil

Taken from recipeland.com/recipe/v/scandinavian-beef-patties-beets-35546 (may not work)