Colorful Minced Patties in Zucchini Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll, stale
- 2 carrot (s)
- 100 g corn
- 1 green pepper (s), cut into small cubes
- 500 g minced meat, mixed
- 1 egg (s)
- 1 clove garlic, finely chopped
- 1 tablespoon tomato paste
- some oregano, dried
- salt and pepper
- some oil or clarified butter, for frying
For the sauce:
- 1 onion (s), finely chopped
- some oil, for frying
- 2 small zucchini
- 2 tablespoon tomato paste
- 600 ml vegetable stock
- 200 g brunch, paprika peppers (or cream cheese paprika)
- 1 clove garlic, finely chopped
- some rosemary, finely chopped
- salt
- 1 teaspoon cornstarch to thicken the sauce
Print Recipe
Pin Recipe Instructions
- For the patties, first soak the bun in cold water.
- Peel the carrots, cut into cubes about 1/2 cm and cook in salted water until they are firm to the bite. Let the corn and diced paprika cook for a short time at the end. Then put the vegetables in a sieve and let them drain.
- Put the minced meat in a bowl. Squeeze the soaked roll well and add it with the egg, garlic, tomato paste and vegetables. Season with oregano, salt and pepper and knead everything together well. Then shape into eight patties.
- Heat some oil (or clarified butter) in a pan and fry the patties on both sides over medium heat to a golden brown color.
- In the meantime, briefly toast the chopped onion in a pan with a little oil for the sauce. Cut the zucchini into about 1/2 cm cubes, add and sauté briefly. Mix in the tomato paste and pour in the vegetable stock. Stir in brunch (or cream cheese) and season the sauce with garlic, rosemary and salt. Simmer gently for about 10 minutes - but the zucchini cubes should still have bite.
- Then stir the cornstarch with a little water and use it to thicken the sauce.
- Serve the minced patties with zucchini sauce and mashed potatoes and / or salad.
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