This is such an amazing time for garden produce. The vegetables are abundant. Getting kids to eat cucumbers, corn, tomatoes and watermelon are relatively easy. But what about squash and zucchini? My kids love zucchini chips, but making them every-single-week gets a bit boring. Over the next few weeks I will be sharing with you a number of kid-friendly ways that we are putting our bountiful supply of zucchini to good use. This week’s recipe includes farm raised pork, zucchini, and a few other delicious finds from the Wild Ramp. Enjoy!
Pork Patties with Zucchini Sticks
- 2 cups ground pork (The Wild Ramp has a variety to choose from)
- 1 tbsp fresh ginger, grated
- 1 lemon grass stalk
- 2 tbsp extra virgin olive oil
- 1/4 cup water
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 8 whole wheat slider buns
- 2 large zucchini, quartered lengthwise, then halved twice (about 40 sticks)
- 1 tbsp extra virgin olive oil
- 2 pinches salt
- 2 pinches freshly ground black pepper
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1 pinch oregano
- 3 tbsp Panko bread crumbs
- 2 tbsp grated Parmesan cheese
- 1 egg white (from the Wild Ramp)
- 1 tsp milk (from Snowville Creamery)
- 1/2 cup marinara sauce, warmed (if desired)
- Put the pork in a bowl and add in the ginger. Season with salt and pepper. Discard tough outer layers of lemon grass stalk. Chop the center as finely as possible and add into the pork mixture. If needed add some of the water to mixture to help combine. Shape into patties and chill for up to 20 minutes.
- Heat oil in a large pan. Add the patties and fry for 3-4 minutes on each side over gentle heat. Remove when cooked through and serve with zucchini sticks.
- Preheat oven to 400° F.
- Coat a baking sheet with cooking spray and set aside. Combine the Panko, garlic powder, onion powder, oregano, Parmesan, a pinch of salt and pepper in a shallow dish. Combine the egg white, milk, a pinch of salt and pepper in another dish and beat with a fork until well blended.
- Dip each zucchini stick first into the egg white mixture, allowing excess to drip back into the dish. Roll again in the crumb mixture to coat.
- Place the zucchini sticks on the baking sheet and spray with cooking spray. Bake until golden brown, about 10- 15 minutes. Serve with marinara sauce (if desired) and enjoy.