Zucchini twist: Summer's juicy secret for perfect meat patties

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

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

Meat patties are one of the classic and favorite 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 zucchini.

Zucchini is the perfect vegetable for hot days. It seems to be liked by everyone; it’s easy to digest and low in calories. It’s also noteworthy that it soothes nerves because it contains a lot of B vitamins. The fact that its flesh is delicate and very juicy is significant for this recipe. 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; this one is no exception. You will need ground meat. Pork works well, specifically pork shoulder or poultry such as chicken or turkey. The following ingredients are 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 on a coarse grater beforehand. It’s essential to squeeze it well. Zucchini has a lot of water, and you can't have too much of it in the patties. That's why placing it on a filter is good, press it with a spoon, and let the remaining water drain out. You can fry such patties or bake them in the oven.

Ingredients:              

• 14 oz of ground meat,
• 2 medium-sized zucchinis,
• 3.5 oz 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 favorite 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 flour and semolina, adjusting the amount to the desired consistency. Season to taste.
3. Form small patties, bread them in breadcrumbs, and fry them in hot oil.
4. Alternatively, pour tomato passata seasoned to taste over the patties and bake them in the oven for 25 minutes at 390°F.