PORK BREAK­FAST PAT­TIES

Simcoe Reformer - Times-Reformer - - LIFE -

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.

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