Ditch the fry: Healthier baked patties are the new favorite

Do you need to use fat and a frying pan to make patties? Not necessarily. I have a completely different approach!

Cooking dishes in fat sparks debate among those who value healthy eating. What's really at stake here? Aside from adding calories to dishes, the main issue is the oxidation of unsaturated fats and the formation of unhealthy, potentially carcinogenic compounds. The matter, of course, goes much deeper, and one can debate it endlessly because some types of oils handle temperature increases better than others. And my response to all this is: not on my watch.

Instead of spending long hours on such reading, I prepare my baked patties and feel confident about my health. A meal prepared this way is easier to digest, yet still very tasty and tidy. Plus, there's less mess to clean up afterward. My liver seems to thank me 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 (plus milk for soaking),
• 1 egg,
• Salt,
• Pepper,
• 2 tablespoons of butter,
• Breading 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. Form patties from the prepared mixture and coat them in breading crumbs.
5. Place them in a butter-greased baking dish. Add a bit of butter on top of each patty.
6. Bake in a preheated oven at 350°F for 40 minutes. Now my baked patties are ready.

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