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1
Place the veal and pork in a mixing bowl.
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2
Heat the olive oil in a small saucepan and add 3/4 cup chopped onion and paprika.
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3
Cook over medium heat, stirring often, about 3 minutes without browning.
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4
Let cool.
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5
Combine the ground meats, cooked onions, 1 cup of the bread crumbs, 1/2 cup of the chicken broth, the nutmeg, cumin, salt and pepper.
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6
Blend well with your hands.
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7
Divide the mixture into 8 portions of equal weight.
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8
Shape each portion into a ball.
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9
Flatten each into a patty and coat the patties with the remaining 1/2 cup bread crumbs.
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10
Heat the corn oil in a nonstick skillet large enough to hold the patties in one layer.
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11
Cook the patties until lightly browned on one side, about 3 minutes.
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12
Turn and cook about 3 minutes on the second side or until done.
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13
Transfer the patties to a warm platter and keep them warm.
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14
Meanwhile, heat a smaller skillet and add the butter and the remaining 1/4 cup chopped onions.
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15
Cook, stirring, over medium heat until wilted.
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16
Add the vodka, vinegar, remaining 1/2 cup broth and bring to a boil.
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17
Add the sour cream and tomato paste.
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18
Cook about 2 minutes.
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19
Add the dill and lemon juice, blend well with a wire whisk and pour over the patties.
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20
Serve immediately.
