Courgette-infused meat patties: A summer twist on a classic dish

I never forget about meat patties, even in the summer. However, I am now preparing them in a much lighter version. I add a vegetable to the meat that makes it delicate and practically melts in your mouth. They never come out dry. They taste great, both hot and cold.

What vegetable can't you imagine summer without? Your list is probably quite long, but at least at my place, courgette tops it. It's an incredibly versatile vegetable, suitable for pancakes, salads, casseroles, cakes... and even meat patties.

Meat patties are one of the classic but favourite meals. We often eat them because meat for patties is easily accessible and relatively cheap. Generally, we prepare them from pork. What addition can enhance their taste? In the summer, it’s courgette.

Courgette is the perfect vegetable for hot days. It seems to be liked by everyone, is easy to digest, and is low in calories. It’s also noteworthy that it soothes nerves because it contains a lot of B vitamins. For the patty recipe, the fact that its flesh is delicate and very juicy counts. Thanks to this, it softens the taste of the meat and ensures it doesn't dry out.

Recipes for meat patties, regardless of the version, are not complicated. The same goes for this one. You will need ground meat. Pork works well, specifically pork shoulder or poultry such as chicken or turkey. The next ingredients are courgette and rice. It's best to grind the meat yourself or ask for it at the store. Fresh and firm courgette should be grated on a coarse grater beforehand. It’s very important to squeeze it well. Courgette has a lot of water, and you can't have too much in the patties. That's why it's good to place it on a filter, press it with a spoon, and let the remaining water drain out. You can fry such patties or bake them in the oven.

Ingredients:

• 400 grams of ground meat,
• 2 medium-sized courgettes,
• 100 grams of rice,
• 2 eggs,
• 1 tablespoon of potato flour,
• 1-2 tablespoons of semolina,
• 2 cloves of garlic, optional,
• salt, pepper, and paprika to taste.

Additionally:

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

1. Wash the courgette, cut the ends, and grate it on a coarse grater. Squeeze out the excess water.
2. Combine the prepared vegetables with the ground meat. Then add the rice and eggs and mix thoroughly. Finally, add the flour and semolina, adjusting the amount to the mixture's consistency. Season to taste.
3. Form small patties, bread them in breadcrumbs, and fry them in hot oil.
4. The second method is to pour tomato passata seasoned to taste over the patties and bake them for 25 minutes at 200°C (Greenwich Time).