Baked Mince Patties with Mash and Cucumber-tomato Salad
These baked mince patties are a comforting, protein-rich dinner with creamy mash and a sharp cucumber-tomato salad. A mix of lamb and pork keeps the patties juicy, while mozzarella, spring onion and marjoram add plenty of flavour. It is a generous meal, so it is best suited to a relaxed weekend dinner or portioned for meal prep, rather than a typical light weekday lunch.
Nutrition
- Calories 754kcal 107kcal
- Fat 33.8g 4.8g
- Carbs 60.0g 8.5g
- Protein 54.2g 7.7g
- Fibre 5.9g 0.8g
Ingredients
- Main Recipe
Salad Bowl
For Coating
For the Side
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I make these patties when I want a proper, comforting dinner that still delivers plenty of protein. Baking gives the coating a crisp finish without standing over a frying pan, and the fresh salad cuts through the richness of the mince and mash. The patties are also useful for meal prep because they reheat well in the oven.
Tips and Variations
- You can use light cheddar or feta instead of mozzarella for more flavour.
- Use only turkey or chicken mince for a leaner version.
- Add grated courgette or carrot to the mince for added fibre.
- Try oat flour instead of breadcrumbs if you want a simpler ingredient list.
- Sweet potato mash is a good option if you want more flavour.
- Serve with a light yoghurt-dill dressing or just add a side of greens.
Meal Storage
Cool the patties, mash and salad separately. Keep the patties and mash in airtight containers in the fridge for up to 3 days. The salad is best eaten on the day it is made. Reheat only the patties and mash until piping hot.
Freezer tips
Freeze the cooled, cooked patties individually or in portions for up to 1 month.
Defrost overnight in the fridge, then reheat in the oven at 180°C fan until hot throughout. Make the mash and salad fresh when serving.
Frequently Asked Questions
Yes. Shape and coat them, cover and refrigerate for up to 24 hours before baking. Bake them straight from the fridge, allowing a few extra minutes if needed.
You can use lamb, pork, turkey or chicken mince. A mixture of lamb and pork gives the richest, juiciest result, while turkey or chicken mince makes a leaner patty. Use 780g of mince in total.
Yes. Freeze the baked patties once completely cool for up to 1 month. Defrost in the fridge and reheat thoroughly before eating.
Try roasted vegetables, a larger green salad, cauliflower mash or cooked grains such as bulgur or quinoa.
Closing Note
These baked mince patties make a satisfying high-protein dinner for a weekend or a make-ahead evening meal. Serve them fresh with mash and cucumber-tomato salad, or save the extra patties for an easy dinner later in the week. For another hearty pork and potato meal, try roasted pork tenderloin with baby potatoes and yoghurt salad.
- 💪 High Protein
- 🌓 Partially Freezer Friendly
Reviews
Be first! Review this recipe now!
Browse related recipe pages
Explore more recipe pages related to this dish.
