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Pork and veal patties with chargrilled vegetables
Pork and veal patties with chargrilled vegetables
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your meatballs with a blend of savory pork and veal mince.
Ingredients:
  • 9.10 gm olive oil
  • 1 brown onion, halved, coarsely chopped
  • 1 garlic clove, crushed
  • 500g pork and veal mince
  • 125.00 ml loosely packed coarsely chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 2 red capsicum, quartered, deseeded
  • 2 yellow capsicum, quartered, deseeded
  • 2 green zucchini, thickly sliced diagonally
  • 6 large portabello mushrooms or Swiss brown mushrooms, halved
  • 20.00 ml balsamic vinegar
Instructions:
  • In a frying pan over medium heat, sauté onion and garlic in half of the oil until onion softens, about 4 minutes. Then, transfer to a glass or ceramic bowl.
  • Combine the pork and veal mince, parsley, egg, salt, and pepper in a bowl, then mix thoroughly using your hands until evenly blended.
  • Shape the mince mixture into 12 patties, each measuring 6cm. Arrange the patties on a tray and cover with plastic wrap before chilling in the fridge for 1 hour.
  • Preheat a barbecue grill or chargrill on high while placing red and yellow capsicum, zucchini, and mushroom in a large bowl. Drizzle with the remaining oil, season with salt and pepper, and gently toss until combined.
  • Grill vegetables until tender, then transfer to a large heatproof bowl. Drizzle balsamic vinegar, toss gently, and cover with foil to keep warm.
  • Grill patties for 5 minutes on each side until they are perfectly browned and cooked. Serve hot with a side of delicious chargrilled vegetables.

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