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Crispy Zucchini Beef Patties

From the cookbook Mediterranean Anti-Inflammatory: Low-Sugar, Low-Carb
by Elara Veylin
692calories
47 gprotein
13 gnet carbs
400 mgsodium
28 mintotal

Beef patties with grated zucchini, ground almonds and dill, fried deep golden, with a cold avocado, yogurt and lemon sauce.

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Made for meal prep

Make 4 at once: it keeps 3 days in the fridge and 2 months in the freezer.

Numbers you can cook to

12 g of fiber and 692 calories per serving — the figures printed in the book.

Ready in 28 minutes

24 minutes of prep and 4 minutes of cooking.

The recipe

Crispy Zucchini Beef Patties

Prep 24 minCook 4 minTotal 28 minServes 1
Servingsmakes 1
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Ingredients

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

  1. Grate the zucchini, salt it, leave 5 minutes, wring hard.
  2. Mix with the ground beef, egg, ground almonds, flaxseed and half the dill, shape four patties 1/2 inch (1.3 cm) thick.
  3. Fry in the olive oil 4 minutes a side, until deep golden and 165°F (74°C) inside.
  4. Mash the avocado with the Greek yogurt, lemon juice and last dill, cold.
  5. Set the hot patties on the cold yogurt. Keeps three days, crisped in a dry pan.
Chef’s tipWring the salted zucchini hard. Otherwise the patties go soggy and break in the pan.
KeepMake 4 at once · fridge 3 days · freezer 2 months

Nutrition per serving

The figures printed in the book, worked out from the ingredient list. How we count.

692Calories
47 gProtein
25 gCarbs
13 gNet carbs
12 gFiber
48 gFat
9.5 gSaturated fat
10 gSugars
400 mgSodium
More like it: Lunch15 minutes or less30 g protein or more8 g fiber or moreMediterraneanAnti-inflammatory

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Mediterranean Anti-Inflammatory: Low-Sugar, Low-Carb
This recipe is from the cookbook

Mediterranean Anti-Inflammatory: Low-Sugar, Low-Carb

A hundred and twenty science-based Mediterranean recipes for a low-sugar, anti-inflammatory week.

See it on Amazon · $22.99Read it free in the Reader Club

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