Wednesday, 12 May 2010

Italian Pork Patties

With excitment I opened this months Good Food magazine and found loads of recipes just crying out to be tried, here is the first of many.

Italian Pork Patties

500g Pork mince
50g Fresh breadcrumbs
50g grated Parmesan
2 tbsp chopped parsley
1 crushed garlic clove
Zest of one lemon

Mix breadcrumbs, mince, Parmesan, parsley, garlic and lemon zest in a bowl - Good Food says to add water to moisten the breadcrumbs first, I just added an egg to bind it all together.
Season well, I also added a little sage.
Form into 8 flatish patties
Add a little oil to a frying pan and over a moderate heat fry for 7 mins each side until they have a lovely crisp golden outer.

I served with the recommended potato wedges baked in a pan with a coating of oil, lemon juice, S&P and a simple salad.

The patties were so soft and light and very tasty, nothing stodgy about them at all. The lemon was a lovely twist although hubby thought it was too overpowering. I can imagine these will be a very welcome change when used on a BBQ over the usual burnt beef burgers.

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