Rethinking meat patties: A healthier baking method

Cooking with fat is a topic that sparks debate among those who value healthy eating. What's really at stake here? Beyond adding calories to dishes, the main issue is the oxidation of unsaturated fats and the formation of unhealthy, potentially carcinogenic compounds. The matter can be quite complex, as some oils withstand high temperatures better than others. My response to all this is: not on my watch.

Instead of spending long hours reading about it, I prepare my baked patties and rest assured about my health. A meal made this way is easier to digest while remaining tasty and tidy. After cooking, there's less mess to clean up. Plus, my liver seems grateful for the reduced fat intake. It's all positive—I guarantee it!

Ingredients:

• 2 pounds of ground pork (I use shoulder),
• 1 onion,
• 2 cloves of garlic,
• 1 stale roll (+ milk for soaking),
• 1 egg,
• salt,
• pepper,
• 2 tablespoons of butter,
• bread crumbs.

Preparation method:

1. Soak the stale roll in milk, then squeeze it out and tear it into pieces.
2. Peel and finely chop the onion, and press the garlic cloves. Combine these ingredients with the ground meat.
3. Add the egg and season the mixture with salt and pepper.
4. Next, form patties from the prepared mixture and coat them in bread crumbs.
5. Place them in a butter-greased baking dish. Finally, add a bit of butter on top of each patty.
6. Bake in a preheated oven at 175°C for 40 minutes. Now my baked patties are ready.

I serve them with mashed potatoes and a pea and carrot salad.