This recipe combines the heartiness of savory minced meat patties with a refreshing vegetable salad and a unique beetroot yogurt dressing. Perfect for a wholesome dinner or lunch, this dish delivers on flavor and nutrition. The meat patties are seasoned with spices like paprika and coriander, giving them a delightful aromatic boost, while the vegetable salad adds color, crunch, and freshness. The tangy beetroot yogurt dressing ties everything together, making this a complete meal that’s both satisfying and balanced.

Full Recipe:

Ingredients

For the Meat Patties:

• 300 g minced meat (beef, pork, or a mix)
• 1 onion (finely chopped)
• 1 clove of garlic (minced)
• 100 g breadcrumbs
• 2 eggs
• 100 ml milk
• 1 tsp paprika
• 2 tsp ground coriander
• 1 tsp mustard
• Zest of 1 lemon
• Salt and black pepper to taste
• Olive oil for frying

For the Vegetable Salad:

• 6 potatoes (peeled and cubed)
• 1 carrot (peeled and diced)
• 150 g boiled beetroot (diced)
• 2 boiled eggs (chopped)
• 100 g green peas (frozen or fresh)
• 2 pickled cucumbers (diced)
• 1 processed cheese (cubed)
• Spring onion (chopped)
• 2 tbsp yogurt
• Salt and black pepper to taste

For the Beetroot Yogurt Dressing:

• 2 tbsp yogurt
• 1 tsp dried garlic
• 1 tbsp olive oil
• Salt and black pepper to taste

Steps to Make Savory Meat Patties with Vegetable Salad and Beetroot Yogurt Dressing

1. Prepare the Meat Patties:
   • In a large mixing bowl, combine the minced meat, finely chopped onion, minced garlic, and breadcrumbs.
   • Crack the 2 eggs into the mixture and pour in the milk. Mix everything together until well combined.
   • Add the paprika, ground coriander, mustard, lemon zest, salt, and black pepper. Stir the mixture until all the ingredients are evenly incorporated.
   • Using your hands, form the mixture into small patties (around the size of your palm). You should get about 6-8 patties, depending on the size.
   • Heat a frying pan over medium heat and add a drizzle of olive oil. Fry the patties for about 4-5 minutes on each side, or until they are golden brown and cooked through. Set them aside and keep warm.
2. Cook the Potatoes and Carrots:
   • While the patties are cooking, boil the potatoes and carrots in a large pot of salted water for about 10-12 minutes, or until tender. Drain and allow them to cool slightly.
3. Make the Vegetable Salad:
   • In a large bowl, combine the boiled potatoes, carrots, boiled beetroot, chopped boiled eggs, green peas, pickled cucumbers, processed cheese, and spring onion.
   • Add 2 tablespoons of yogurt, and season with salt and black pepper to taste. Toss everything together gently until all the ingredients are evenly mixed.
4. Prepare the Beetroot Yogurt Dressing:
   • In a small bowl, mix the yogurt with the dried garlic, olive oil, salt, and black pepper. Stir well until smooth.
   • Optionally, you can add some of the beetroot juice to the dressing to give it a vibrant pink color and a bit more flavor.
5. Serve:
   • Place the meat patties on a serving plate, with the vegetable salad on the side.
   • Drizzle the beetroot yogurt dressing over the salad or serve it on the side for dipping the patties.
   • Garnish with a sprinkle of chopped spring onion or fresh herbs like parsley if desired.

Nutrition Facts (Per Serving, Approximate)

• Calories: 550 kcal
• Carbohydrates: 50 g
• Protein: 25 g
• Fat: 27 g
• Fiber: 8 g
• Sodium: 950 mg
• Sugar: 6 g

Frequently Asked Questions (FAQs)

1. Can I use a different type of meat for the patties? Yes, you can use any type of minced meat you prefer, such as chicken, turkey, or lamb. Each will bring its own unique flavor to the dish.
2. Can I make the patties ahead of time? Yes, you can prepare the patties ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also freeze the uncooked patties for up to 3 months; just thaw them before cooking.
3. What if I don’t have processed cheese? You can substitute processed cheese with any mild-flavored cheese such as cheddar, gouda, or even mozzarella. The texture may differ slightly, but it will still add a nice creaminess to the salad.
4. Can I bake the patties instead of frying them? Yes, you can bake the patties at 200°C (400°F) for about 20 minutes or until cooked through, flipping them halfway. Baking is a healthier alternative to frying.
5. How can I make the salad vegan? You can make the salad vegan by skipping the boiled eggs, processed cheese, and yogurt. You can substitute the yogurt with a dairy-free version or use a simple olive oil and lemon dressing instead.

Tips for Making the Best Meat Patties and Salad

1. Use Fresh Ingredients: Fresh ingredients will give your patties and salad the best flavor. Freshly grated lemon zest and high-quality olive oil can make a big difference.
2. Don’t Overmix the Meat: When mixing the minced meat, be gentle. Overmixing can result in tough, dense patties. Mix just until all the ingredients are incorporated.
3. Cool the Vegetables: Let the boiled vegetables cool slightly before mixing them into the salad. If they are too hot, they can cause the cheese to melt and the salad to become mushy.
4. Balance the Flavors: The tanginess of the yogurt and beetroot dressing should balance the richness of the patties and the earthiness of the vegetables. Adjust the seasoning of the salad and dressing according to your taste preference.
5. Garnish with Herbs: Fresh herbs like parsley, dill, or cilantro can add an extra layer of freshness to both the patties and the salad.

Storage Tips

• In the Refrigerator: Both the meat patties and vegetable salad can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the patties in a pan or oven before serving.
• In the Freezer: The meat patties freeze well. Store them in a freezer-safe container or ziplock bag for up to 3 months. To reheat, thaw in the refrigerator overnight and cook in a frying pan or bake in the oven.

Conclusion

This Savory Meat Patties with Vegetable Salad and Beetroot Yogurt Dressing recipe brings together a variety of flavors and textures that will delight your taste buds. The patties are juicy and flavorful, while the vibrant salad adds freshness and color to the plate. The beetroot yogurt dressing elevates the entire dish with its tangy and creamy finish. Perfect for any meal, this recipe is both satisfying and nutritious. Plus, it’s versatile enough to adapt to different tastes and preferences. Whether you’re preparing this dish for a family dinner or meal-prepping for the week, it’s sure to become a favorite in your kitchen!