Well it’s not exactly flaming June, is it? Having settled back in to the school routine, I found myself looking for something a bit different for tea. The brief was super fast, easy and nutritious but a crown pleaser (I almost always manage to cook the same as school dinners – note to self, read the bloody menus woman!!!)
Last time I was doing my trolley dash around Aldi I found a burger press. Love it that I go in to get shopping and come out with a tent, face cream, 400 toilet rolls and a burger press. Every. Time!!
Anyway, I’m still trying to cram the veggies in everywhere possible, so I had a go at these beauties but grated some cheeky courgette in to them without detection (now, that’s a mum win if I ever did see one).
They were delicious, and a pack of mince made enough for two dinners, so there are a bunch in the freezer for next time.
- Pack of lean (5%) steak mince
- Half a courgette (grated)
- One onion (finely blended)
- Paprika, salt and pepper (to taste)
- Sprinkle of Italian herbs
- Two eggs
- Preheat the oven to 180 degrees.
- Roughly cut up potato or sweet potato and parboil for a few mins until still firm but with a tiny bit of squidge around the edges.
- Throw them in to a baking tray and spray generously with Fry Light (making sure you cover all the sides) and season.
- Pop into the oven and bake for 20-30 mins.
- In the meantime, chuck the ingredients in a large bowl and mix with a wooden spoon. Once the ingredients are roughly incorporated then get in there with your hands and give it a good squish together.
- Spoon them into a burger press, or if you’ve not bagged one from Aldi, then just spoon them into balls and shape and compact them with your hands. Then flatten them down.
- Lay them on a baking tray and cook for approximately 10-12 minutes.
- Serve with or without buns, tomato and a lovely slab of pickle. Enjoy!
Happy Tuesday lovely people!