Pork and fennel patties
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: PorkConvenience recipes: four or less
It is important for this recipe to use pork with a percentage of fat in it — this is why I have nominated minced Scotch fillet. If leaner pork mince is used, the result may be a little dry. Whole spices are used to add some texture to the finished product.
INGREDIENTS
1 tablespoon whole fennel seeds
1 tablespoon whole coriander seeds
4 cloves garlic, crushed
2 teaspoons finely grated orange rind
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1kg minced pork Scotch fillet steak (pork neck)
2 tablespoons vegetable oil
bread rolls, lettuce, tomato relish and caramelised onion, for serving, optional
METHOD
1. Dry-fry the fennel and coriander seeds in a frying pan over medium heat until fragrant. Transfer to a mortar and pestle and crush the spices, but don't grind to a fine powder.
2. Combine the spices, garlic, rind, salt and pepper in a bowl with the pork. Using your hands, combine thoroughly — give it a real workout. Shape the mixture into oval-shaped patties or to whatever shape bread rolls you intend to use.
3. Heat the oil in the same frying pan; cook the patties over a medium-high heat for about 4 minutes each side or until browned and just cooked through.
4. Serve the patties on bread rolls with lettuce, tomato relish and caramelised onion, if desired.
Uncooked patties suitable to freeze. Not suitable to microwave.
NOTES: These patties are also delicious served with mash and steamed vegetables or salad. For a great finger food idea, form the mince mixture into little meatballs instead of patties. To make caramelised onion, heat a little oil in a frying pan; add 2 thinly sliced onions. Cook, stirring occasionally, over a low heat for about 15 minutes or until soft and browned lightly. Stir in a little brown sugar and a splash of balsamic vinegar when onions are almost tender.
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