Italian pork patties with potato wedges
Bring some Italian flavour to your table this week, with these succulent pork patties
- Prep: 15 mins
Cook: 45 mins
- Serves 4
- Easy
Ingredients
- 4 baking potatoes, unpeeled, each cut into 8-10 wedges
- 2 tbsp olive oil
- zest and juice 1 lemon
- 50g fresh breadcrumbs
- 500g pack pork mince
- 50g grated parmesan
- 2 tbsp chopped parsley
- 1 large garlic clove, crushed
Make it into a meatball sarnie
Replace the lemon zest and parsley with a pinch dried chilli flakes and 1 tsp fennel seeds. Shape into small meatballs and grill or fry until cooked through. Serve piled into ciabatta rolls with a spoonful fried onions and peppers.
Method
-
Heat oven to 200C/180C fan/gas 6. Toss
potato wedges in a large roasting tin with
1 tbsp oil and lemon juice. Spread out in a
single layer. Bake for 35-45 mins, turning
halfway, until golden brown and crisp.
-
Meanwhile, place the breadcrumbs in a
mixing bowl and moisten with 2 tbsp cold
water. Add the mince, Parmesan, parsley,
garlic and lemon zest. Season, mix well,
then shape into 4 large, flat patties.
-
Heat remaining oil in a pan and cook
the patties for 7 mins on each side, or
until they have a golden crust and are
cooked through (alternatively, cook on the barbecue). Serve with the wedges
and a tomato and rocket salad, if you like
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