Zucchini infused meat patties: A summer delight for the palate

I don't forget about meat patties even in the summer. However, now I prepare them in a much lighter version. I add a vegetable to the meat that makes them tender and practically melt in your mouth. They never turn out dry and taste good both hot and cold.

Without which vegetable can you not imagine summer? Probably the list is quite long, but at the top of it, at least for me, is zucchini. This incredibly versatile vegetable is suitable for pancakes, salads, casseroles, cakes... and even for meat patties.

Meat patties are one of the classic but also favourite dinners. We eat them quite often because ground meat is easily accessible and relatively inexpensive. Typically, we prepare them from pork. What ingredient can enhance their taste? In the summer, it is definitely zucchini.

Zucchini is the perfect vegetable for hot days. It seems to appeal to everyone, is easy to digest, and low in calories. It's also significant that it soothes nerves because it contains many B vitamins. In the meat patty recipe, it matters that its flesh is tender and very juicy. Thanks to this, it mows the meat's taste and ensures it doesn't dry out.

Recipes for ground meat, regardless of the version, are not complicated. This is also the case here. You will need ground meat. Pork, specifically pork shoulder, or poultry such as chicken or turkey, will work. Other ingredients include zucchini and rice. It's best to grind the meat yourself or ask for it at the store. Fresh and firm zucchini should be grated first on a coarse grater. It is very important to squeeze it well. Zucchini has a lot of water, and there can't be too much of it in the patties. Therefore, it is good to place it on a strainer, press it with a spoon, and let the remaining water drain off. These patties can be fried or baked in the oven.

Ingredients:

              
• 14 oz ground meat,
• 2 medium-sized zucchinis,
• 3.5 oz rice,
• 2 eggs,
• 1 tablespoon potato starch,
• 1-2 tablespoons semolina,
• 2 cloves of garlic, optional,
• salt, pepper, and paprika to taste.

Additionally:

      
• breadcrumbs for coating,
• oil for frying,
• tomato passata,
• salt, pepper, and your favourite spices.

      
1. Wash the zucchini, cut off the ends, and grate it on a coarse grater. Squeeze out the excess water.
2. Combine the prepared vegetable with the ground meat. Then add the rice and eggs, and mix thoroughly. Finally, add the potato starch and semolina, adjusting the amount to the consistency of the mixture. Season to taste.
3. Form small patties, coat in breadcrumbs, and fry them in hot oil.
4. Another method: pour tomato passata seasoned to taste over the patties and bake in the oven for 25 minutes at 390°F (200°C).