I rated this recipe three stars, but I think with some changes, it could be a four (maybe even 5 stars). I followed the recipe exactly with a few very minor changes (I added some garlic powder, Worcestershire sauce and a bit of soya to the meat mixture to try to moisten it up a bit). We found that the patties were WAYYYYY too salty in the end. It's really important to note (and I'm surprised nobody has mentioned it yet), that if you are using salted crackers (salted tops), then there is no need to add salt to the meat mixture. Also, as I mentioned, the meat mixture was pretty dry; IMHO 1 cup of crackers is way too much to add - 1/2 cup would be more than sufficient. Lastly, I made a peppercorn gravy to serve with it and both my DH and I agree that this dish would be pretty bland without it. Here is my recipe for peppercorn gravy. Once the patties are cooked, remove from the (cast iron) skillet. Reserve 1/4 cup of the drippings; to the oil add the following to the pan: 4 Tbsp of flour, 1 tsp salt, 1/2 tsp paprika and 1/2 tsp garlic powder. Cook for a few minutes (to cook the floury taste out of the mixture). Add 2 cups milk and stir until thick, then add 1 1/2 tsp of crushed peppercorns, stir and serve with the patties. This gravy recipe is also really good with the real thing (real chicken fried steak!)
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I rated this recipe three stars, but I think with some changes, it could be a four (maybe even...