Served with a fresh tomato sauce, these succulent patties are ready in under half an hour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2004
Cherry Tomato Sauce:
In bowl, beat together egg, 2 tbsp (25 mL) water, garlic, oregano, lemon rind, salt and pepper; mix in beef. Shape into four 1/2-inch (1 cm) thick patties.
In nonstick skillet, fry patties over medium-high heat, turning once, until thermometer inserted sideways into centre registers 160°F (71°C), about 12 minutes. Transfer to plate; cover and keep warm. Drain off fat and wipe out pan.
Cherry Tomato Sauce: In same skillet, heat oil over medium heat; fry garlic and tomatoes for 2 minutes.
Add 1/4 cup (50 mL) water, tomato paste, salt and pepper; boil, stirring, until thickened and tomatoes are softened, about 5 minutes.
Add olives and parsley. Serve over patties.
Nutritional facts <b>Per serving:</b> about
- Sodium 407 mg
- Protein 24 g
- Calories 250.0
- Total fat 15 g
- Cholesterol 106 mg
- Saturated fat 5 g
- Total carbohydrate 7 g
- Iron 22.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 37.0