Meat patties of the vegetabley variety

I am often surprised how many people will buy pre-molded meat patties from the freezer section of the supermarket. This is a super easy to make item that does not require a lot of time, and the payback is an amazing flavored product that would be a hit at your next barbeque.

Vegetabley Meat Patties

Preparation time: 15 min + 20 min cooking

200 g beef mince
200 g free range pork mince
1 zucchini (grated)
1 handful of fresh basil (any fresh herb will do)
1/4 C flour
1 free range egg
1 chili (remove seeds and finely chopped)
1 clove of garlic (crushed)
pinch of fennel seeds and 1/2 tsp of celery seeds ground together
salt and pepper

Place all ingredients in a bowl and mix thoroughly (I do this with my hands). Place spoonfuls on a hot oiled barbeque plate or heavy bottomed pan. Brown both sides and rest slightly before serving.

Variations on this theme can include:
(1) soak a bread roll in water and shred it into the mince mix (makes the patties very moist)
(2) add tomato paste or a spicy tomato sauce or chutney for extra flavor
(3) sweat off finely diced onion and garlic for extra sweetness (I prefer not to use raw onion because it can unpleasantly overpowers the other flavors)



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