Italian Meat Patties

In my view there is nothing like a really good meat patty … one that is as good cold as it is hot.  I am not a big meat eater, but I do really like that “BBQ’d” flavour you often get with meat patties when they are cooked with a lovely crust, and served with something “tangy” to compliment that slightly charcoal taste.

I first saw a recipe for Italian Meatballs on The Cook’s Pyjamas (see here ) as a freezer friendly meal, and I loved the idea.   In her post Tania says she will often double or triple her recipe so that she has plenty of meatballs on hand in the freezer, but I was keen to make a similar mix for meat patties, to serve with a fresh big salad and my Avocado Chimichurri Sauce  (see here), and hopefully not have too much left over apart from the odd nibble the next day (I have such little freezer space … damn!).

This mix will make 12 generous patties … and they are so quick and easy to make!

Gina @ The Passionate Pantry

Italian Meat Patties

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 patties

Ingredients Method Notes

Ingredients

  

• 1 kg beef mince good quality
• 90 g sourdough cut into cubes
• 6 tbls milk
• handful fresh mixed herbs I used parsley, mint and basil, or 2 tsp dried herbs
• 2 large garlic cloves
• 2 x 59g eggs
• sea salt flakes and freshly cracked pepper to taste

Method

 

1. Place mince into a large mixing bowl
2. Place sourdough into TM bowl and chop 10 seconds / speed 6
3. Put aside into a small bowl and pour over milk … leave to absorb for 10 minutes … do not clean TM bowl
4. Place herbs and garlic into TM bowl and chop 3 seconds / speed 7 … do not clean bowl if you intend making the Chimichurri sauce (continue with making the sauce after this recipe)
5. Add herb and garlic mix to the mince, along with the eggs, breadcrumbs and seasoning and mix everything thoroughly (I use my hands ... does the best job)
6. Shape into patties using a ½ cup measure
7. BBQ or pan fry until cooked as desired
8. Serve with Avocado Chimichurri Sauce

Notes

In my view there is nothing like a really good meat patty ... one that is as good cold as it is hot.

I am not a big meat eater, but I do really like that "BBQ'd" flavour you often get with meat patties when they are cooked with a lovely crust, and served with something "tangy" to compliment that slightly charcoal taste.

I first saw a recipe for Italian Meatballs on The Cook's Pyjamas as a freezer friendly meal (see main post for link), and I loved the idea. In her post Tania says she will often double or triple her recipe so that she has plenty of meatballs on hand in the freezer, but I was keen to make a similar mix for meat patties, to serve with a fresh big salad and my Avocado Chimichurri Sauce (see main post for link ), and hopefully not have too much left over apart from the odd nibble the next day.

This mix will make 12 generous patties ... and they are so quick and easy to make!