Indian Spiced Zucchini & Beef Patties
Spring has sprung and Father Time has awoken with a call to the garden! What a beautiful time of year! Here in Maryland, my husband and I are preparing our seeds for planting and growing. We look forward to using the bounty during the Fall and Winter to sustain us until next growing season. Even though we haven’t quite hit the summer vegetable peak, I couldn’t help going to the local farmer’s market store and buying some beautiful zucchinis. It didn’t matter what else went in my basket, I just needed zucchini.
And so, as I was leaving with the zucchini, the recipe came together driving home. I know what you are thinking! Indian spices and beef? It’s almost sacrilege! I know, I know! But, beef is what I had on hand and beef and curry are delicious so bear with me and we will create magic together! Keep in mind, you can also substitute ground turkey, ground chicken or even lentils for a full vegetarian treat. The star of this recipe is the spices and the light yogurt sauce.
This is a perfect little treat to serve at brunch, as a light dinner or an appetizer for a summery party. Pair these beauties up with a crisp chardonnay or light pilsner. Your family or guests will appreciate the familiar flavors of curry with a touch of heat. Fresh herbs and light yogurt finish this dish with flavorful perfection!
Indian Spiced Zucchini & Beef Patties
Equipment
- Heavy duty frying pan
- Box grater
- Chef knife
- Cutting Board
- Sheet pan
- Large Mixing Bowl
Ingredients
- 2 tbsp vegetable oil or olive oil
- 1/2 each yellow onion small dice
- 8 each garlic cloves finely minced
- 1 tbsp curry powder
- 2 tsp cumin ground
- 1-2 tsp red chili flakes
- 3/4 lb 90-10 ground beef
- 2 each large zucchini grated on box grater
- 1 cup all purpose flour
- 2 each large eggs whisked together
- to taste kosher salt
- to taste ground black pepper
- vegetable oil as needed for frying
- For Yogurt Sauce
- 1 cup Greek yogurt non-fat
- 1 tbsp mayonnaise
- 2 each garlic cloves finely minced
- 1/4 inch fresh ginger finely minced
- 1/4 tsp ground cardamom
- 1 tbsp fresh parsley finely minced
- 1 each lemon cleaned and zested
Instructions
- Heat skillet over medium high heat. Add oil and gently saute garlic and onions until translucent.
- Add the spices and cook until you begin to smell them.
- Add ground beef to mixture and cook until beef is completely browned. Remove to a sheet tray, spread out mixture and allow to cool completely.
- While meat is cooking, grate zucchini on box grater into a large mixing bowl.
- Add flour and toss zucchini in flour to completely cover all the zucchini.
- Add whisked egg to zucchini/flour mixture and completely incorporate. The mixture will be wet and that is ok.
- Add cooled spiced meat mixture to zucchini mixture, ensuring everything is well incorporated. Add salt and pepper if desired. *See note below*
- Use the same skillet used to cook the beef and spices. Wipe out with a paper towel and add enough oil to cover the bottom of the pan. Heat the pan over medium-high heat until the oil begins to shimmer on the bottom of the pan.
- Scoop about 1/4 cup of mixture and create a cohesive, flat patty. Gently place on hot oil and cook roughly 2-3 minutes per side.
- Fry all the mixture (should be able to make 12 patties; 2 per person serving suggestion). Lightly salt the patties as they come out of the frying pan.
- For the Sauce: Combine all the sauce ingredients together and serve over warm, or room temperature patties. ENJOY!
Notes
