Pork Patties with Zucchini and Potatoes

Soak the bread in lukewarm water. Rinse the cherry tomatoes and cut into quarters. Rinse and trim the zucchini and cut diagonally into 0.5 cm (approximately 1/4-inch) thick slices. Rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes.

Peel the onions and chop finely. Finely chop the herbs. Squeeze the bread to get rid of excess liquid. In a bowl, mix together the ground beef, the bread, eggs, Parmesan cheese, two-thirds of the onion and the chopped herbs and season with salt and pepper . With moistened hands, form the mixture into 8 patties. Heat the butter in a skillet and saute the patties until cooked through, 4-5 minutes per side.

Heat 1 tablespoon butter in a skillet, add the remaining onions and the zucchini until the onions are translucent.  Deglaze with broth, and season with salt and pepper. Cook until the zucchini is  al dente. Finally, stir in the creme fraiche and season.

Rinse the parsley, pluck leaves from the stems and finely chop.

Drain the potatoes well. Heat the remaining butter in a skillet, add the potatoes and swirl until heated through. Add the parsley and toss to combine.