These superb little meat patties were prepared in 15 minutes! I DEFINITELY acknowledge that I ate two of them they were great and enjoyed the taste. I served them with a few tzatziki yogurt sauce and a lovely Greek salad. The leftovers ended up in the cakes you see above. The taste of the leftover meat appeared to have improved on the fridge shelf! This meat mixture would make meatballs and be great additional with feta, tomatoes and eggplant. I had some tortillas so was on the table very quickly made up. This recipe can be made with beef or lamb and is acceptable for all phases of Atkins. Primal-Paleo people can eat this meat on plan-suitable “ wrap ” or a Greek salad. When used in wraps, my tasty tzatziki sauce is also very good on these sandwiches, especially with a small additional chopped parsley sprinkled on top!
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1 lb. Lean ground pork (ground beef or lamb are more conventional )
About 1/3 c. kale (what I could easily pick up in 1 hand with my palms )
1 oz. onion
1 clove garlic
1/4 c. feta cheese, crumbled
Dash each salt and pepper
1 medium egg
DIRECTIONS: Put all the meat in a food processor or blender. Pulse until fine, but don’t reduce texture to be pasted in by it. You need it. Put the meat in a bowl and with a rubber spatula, scrape against the spice/herb mixture on the meat. With a fork or your hands, blend it. Form into 6 patties that are equal. These are traditionally cooked on each side over charcoal in your grill, but almost as good browned in non-stick or lightly oiled skillet until meat in completely cooked. Your choice. Serve at once with veggies or your sides slit the patties laterally so that every one will make a wrap sandwich on your tortilla/pita type bread. After clipping the patties if you are using cold meat for a sandwich the next day, I’d sear a couple seconds in a non-stick skillet to heat them slightly.
NUTRITIONAL INFO: Makes 6 patties, each contains: (amounts are Just for the meat)
240 cals, 19g fat, 1.65g carbs, 0.33g fiber, 1.32g NET CARBS, 15g protein, 155 mg sodium