Try pork balls for a change
Enough of making burgers out of beef. Laura Calder uses ground pork in this easy recipe from her new cookbook, Paris Express: Simple Food from the City of Style (HarperCollins). And she fries them rather than grilling them, another change this time of year.
She traces the recipe to a Romanian-Parisian friend and says similar recipes can be found in Scandinavia using thyme instead of dill. Calder likes to serve the pork balls with mashed potatoes that she makes by boiling the potatoes together with a stalk of celery (sliced) and a carrot (grated).
Her book is a good read about the relaxed, simple, fresh food she enjoys cooking. The recipes are varied and tempting, and many are convenient — you can mix up these balls in advance and refrigerate them until ready to fry or grill.
Gypsy Pork Boulettes
1 1/2 lb (680 g) ground pork 1 large onion, very finely minced or grated
3 to 4 garlic cloves, grated 1 medium potato, peeled, grated 1 cup (250 mL) chopped, fresh, flat-leaf parsley 1 cup (250 mL) chopped fresh dill
2 eggs, lightly beaten
Salt and freshly ground pepper
1 cup (250 mL) all-purpose flour
Peanut oil for frying
In a big bowl, combine the meat, onion, garlic, potato, parsley, dill, eggs, salt and pepper to taste. Mix well and shape into balls, using about ¼ cup (60 mL) meat mixture for each one. Spread flour on a sheet of waxed paper and season it with salt (about 2 tsp (10 mL) and pepper. Flatten the meat balls slightly into patties and coat them in the flour.
In a large, heavy frying pan, add oil to a depth of about 3/4 in. (1.9 cm). Heat over mediumhigh heat until hot. Add as many balls as will fit in the pan without crowding and fry on both sides until golden and cooked through, about 7 minutes total frying time. Repeat with remaining balls.
Keep balls warm on a warmed platter, covered loosely with foil.
Herbs add flavour to ground pork in this easy burger recipe.