Italian pork patties with potato wedges

Contains pork – recipe is for non-Muslims only
Bring some Italian flavour to your table this week, with these succulent pork patties

Prep:15 mins
Cook:45 mins

Serves 4
Easy

Nutrition per serving

kcal 503
fat 22g
saturates 8g
carbs 45g
sugars 2g
fibre 3g
protein 34g
salt 1.73g

Ingredients

4 baking potatoes, unpeeled, each cut into 8-10 wedges
2 tbsp olive oil
zest and juice 1 lemon
50g fresh breadcrumb
500g pack pork mince
50g grated Parmesan
2 tbsp chopped parsley
1 large garlic clove, crushed

Tip

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