RACHEL LETT
The wonder is in the simplicity of these patties. All you need is some good quality pork, and notes of pepper and nutmeg. It will certainly make you question the need for other ingredients, normally found in sausages. Meaty and peppery, these are the real deal.
Simple Pork Patties with Cabbage Slaw
SERVES 6
500g pork mince (higher welfare)
a good pinch of freshly grated nutmeg
1/2–1 teaspoon freshly ground black pepper
1–2 teaspoons dijon mustard
1/2 teaspoon sea salt
cooking fat like ghee, lard or tallow
For the cabbage slaw
1/2 cabbage (about 400g)
2 scallions or you could use chives
2 teaspoons dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon of creme fraiche, yoghurt or homemade mayonnaise
salt and pepper
1 tablespoon poppy seeds
Ingredients
This recipe has a range of measurements for the seasonings, depending on your tastes. If you like things quite peppery, then add more dijon mustard and pepper.
Add the pork mince, nutmeg, black pepper, dijon mustard, sea salt all the ingredients to a large mixing bowl, mix until well combined. Fry half a teaspoon of the mixture in some ghee (or other cooking fat), to taste for seasoning. Adjust the seasoning with mustard, pepper and salt to your taste.
Once you're happy with the seasoning, divide the raw mixture into 6 equal balls. Using your hands, mould each ball into a patty.
Over a medium heat, in a heavy based frying pan, melt a knob of cooking fat like ghee. Fry the patties for 5-7 minutes on each side until golden and cooked through (higher welfare pork can be served slightly pink). Take the patties off the pan and leave to rest for a few moments.
While the patties are cooking and resting, get on with making the cabbage slaw. In a large mixing bowl, add the mustard, vinegar and creme fraiche. Season with salt and pepper and mix well.
Finely slice the cabbage and scallions, and toss with the creamy mustard dressing. Mix through the poppy seeds and adjust the seasoning to your taste—you might like it more creamy, acidic, salty or peppery, trust your instinct here.
Serve the pork patties with the crunchy slaw for a delicious lunch or dinner.