PORK BREAKFAST PATTIES
4 lb (2 kg) lean ground pork 2 cups (500 mL) soft fresh bread crumbs 1 cup (250 mL) finely chopped onion 1/4 cup (60 mL) maple syrup 1 tbsp (15 mL) sage, crumbled 2 tsp (10 mL) rosemary, crumbled 2 tsp (10 mL) thyme, crumbled 2 tsp (10 mL) salt 1 tsp (5 mL) freshly ground pepper 1 tsp (5 mL) dry mustard 1 tsp (5 mL) fennel seed, crushed 1 tsp (5 mL) ground ginger 3 cloves garlic, finely chopped 1 large egg, lightly beaten Canola oil
Combine all ingredients except oil in a large bowl until well blended. Shape mixture into 2-inch (5-cm) balls. Flatten each ball into a patty 4 inches (10 cm) in diameter. Heat 1 tsp (5 mL) oil in a large non-stick frying pan over medium heat.
Cook patties in batches, adding additional oil as necessary, until browned on both sides and completely cooked, about 5-6 minutes per side. Cooked patties may be frozen for up to 2 months. If freezing, layer patties with wax paper in an airtight container. Makes 40.