High-Protein Beef and Cottage Cheese Patties with Creamy Buckwheat Leeks and Lemon Roasted Broccoli

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a large bowl, mix the lean ground beef, drained cottage cheese, egg, ground oats, 1 minced garlic clove, parsley, smoked paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Combine without overworking the mixture.

3. 3

   Divide the mixture into 8 thick patties of equal size and let them rest for 5 minutes while you prepare the sides.

4. 4

   Place the broccoli on the tray. Add 1 tablespoon olive oil, zest of half the lemon, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a little black pepper. Toss well and roast for 18 to 20 minutes at 220 °C / 425 °F, stirring once halfway through.

5. 5

   While the broccoli roasts, heat 1/2 tablespoon olive oil in a saucepan over medium heat. Add the leek and the remaining garlic clove. Cook for 3 to 4 minutes until softened but not overly browned.

6. 6

   Add the buckwheat to the saucepan and stir for 1 minute to coat it well. Pour in the broth, add 1/4 teaspoon salt, and bring to a boil. Reduce the heat, cover, and cook for 12 to 15 minutes until tender and the liquid is mostly absorbed.

7. 7

   Turn off the heat under the buckwheat and stir in the Greek yogurt, Dijon mustard, 1 tablespoon lemon juice, and half of the chives. Mix until creamy. Adjust with a little more salt and pepper if needed.

8. 8

   Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Cook the patties for 4 to 5 minutes per side, until deeply browned and they reach a safe internal temperature of 71 °C / 160 °F.

9. 9

   Serve a bed of creamy buckwheat on each plate. Top with 2 beef patties and add the roasted broccoli on the side. Finish with the remaining chives and a little more lemon zest if desired.