May 11, 2020
KETO Meat patties
You know those soft and juicy meat patties that usually only turn out well with old bread soaked in milk?
Well, in LCHF eating, the bread is out, and so is the milk. So what now?
Do you want to know how to make tasty patties with a crispy crust and juicy inside that don’t fall apart while cooking?
INGREDIENTS
For 9 patties you need:
- 350 g mixed minced meat
- 1 medium zucchini
- 2 eggs
- Spices (salt, pepper, basil, parsley, garlic, a little paprika, …)
- Shallot (or a small onion)
- 2–3 tablespoons BIO potato fibers Live & love
- BIO Ghee butter Live & love for frying
For sprinkling:
- BIO potato fibers Live & love (3–4 tablespoons)
METHOD
Mix the meat, eggs, finely grated zucchini (can also be peeled – helpful for picky children), and spices. Sauté the onion in a little fat until soft and add it to the mixture. Finally, add 2–3 tablespoons of BIO potato fibers until the mixture becomes homogeneous.
Shape the patties, coat them in the potato fibers (as a substitute for breadcrumbs), and slowly fry them in BIO Ghee butter.
They go perfectly with fresh tzatziki or homemade mayonnaise.
Enjoy your meal!
MY TIPS
- If the mixture seems too loose and doesn’t hold together well when shaping the patties, you can add a little more fiber (bamboo fiber works well too) or golden flaxseed flour for binding.
- The patties can also be baked in the oven. In that case, they will turn out a bit drier.
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