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Meat Patties with Zucchini

The secret to an incredibly juicy meat dish! These meat patties with zucchini turn out especially tender and juicy inside. Roll them in breadcrumbs too, and you'll get a crisp, golden crust on the outside.

Elena ElenaAuthor avatar
Recipe author
Minced meat cutlets with zucchini
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 10 g
Fats 54 % 22 g
Carbohydrates 22 % 9 g
275 kcal
GI: 22 / 0 / 78
  • How do you make meat patties with zucchini?
    1. Combine the ground pork and ground beef in roughly equal amounts. 2. Peel the onion, rinse it under running water, and pat it dry with a paper towel. Set it on a cutting board and mince it finely, then mix it into the meat. Chop the green onion and stir that in too. 3. Rinse and dry the parsley, spreading it out on a towel. Trim off the tough stems, finely chop the leaves, and add them to the meat and onions, mixing well. 4. Wash the zucchini and peel off the skin. Cut it in half and scrape out the seeds if you can — if the zucchini is young and the seeds are small and soft, you can leave them in. Grate the zucchini on a coarse or medium grater into a separate bowl. Zucchini is watery, so to keep the mixture from getting too loose, squeeze the grated flesh well with your hands, then add it to the meat. 5. Mix all the ingredients together thoroughly, then knead and slap the mixture against the bowl a few times with your hands — this makes the patties firm so they hold together. 6. With hands moistened in cold water (which makes shaping much easier), form the mixture into evenly sized patties. 7. Pour the breadcrumbs onto a plate and coat each patty on all sides. 8. Add the vegetable oil to a skillet and set it over medium heat. Once the oil is hot, add the patties and fry until golden, 3-4 minutes (the time depends on their size), then flip them. Cover the skillet and cook the patties through over medium heat. Transfer the finished patties to a paper-towel-lined plate to blot off the excess oil. Serve right away with any side dish you like. Enjoy!
  • One thing to keep in mind: the wrong pan can ruin even a great recipe. For tips on picking the perfect pan for different dishes, check our dedicated guide.
  • Every oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds. For guidance on choosing frying temperatures and the best oils for the job, see our separate guide.
  • If you use a store-bought spice blend, read the label — many already contain salt, so account for that or you risk over-salting the dish.

Caloric content of the products possible in the composition of the dish

  • Zucchini - 23  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Ground beef - 254  kcal/100g
  • Minced pork - 263  kcal/100g

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