When measuring the spices for the tempeh sausages, measure the same spices into a small separate bowl for the ground pork patties.
You can roll the meat into a log as directed in step three of the tempeh sausage recipe, or scoop out 2 Tbsp (30 mL) and flatten between your palms before frying.
6 oz (175 mL) ground pork
2 Tbsp (30 mL) dry breadcrumbs
1 egg, lightly beaten
1 clove garlic, minced
1/2 tsp (2 mL) ground sage
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) dried rosemary
1/4 tsp (1 mL) ground cardamom
¼ tsp (1 mL) ground allspice
¼ tsp (1 mL) chili powder
1/4 tsp (1 mL) salt
pinch black pepper
2 Tbsp (30 mL) olive oil
1. Combine ground pork, breadcrumbs, egg, garlic, sage, nutmeg, rosemary, cardamom, allspice, chili powder, salt and pepper. Add more bread crumbs if the mixture is too wet. Cover and refrigerate up to 8 hours. Form into 2-inch (10 cm) patties.
2. Heat oil in a skillet over medium heat. Add patties and fry for 4 to 6 minutes or until golden brown on the underside. Flip and fry on the other side for 3 to 5 minutes or until redish brown. Remove and drain on a paper-lined plate.
Serves 2
The recipe for Ground Pork Patties is from the book Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike.
