This dish is a great alternative to a traditional meaty cooked breakfast and also makes a great lunch or dinner, served with a nice fresh salad.
274 CALORIES | 10G FAT | 4G SATURATES | 12G CARBS | 10G SUGAR | 0.3G SALT | 33G PROTEIN | 1.5G FIBRE
SERVES 4
olive oil spray, for frying
a handful of flat-leaf parsley, to garnish
for the tomato ketchup
1 x 400g tin passata
85g tomato purée
60ml white vinegar
1½ tablespoons maple syrup
for the patties
450g lean pork mince
1 egg
1 teaspoon ground cumin
1 teaspoon dried crushed chillies
1 tablespoon chopped fresh parsley
1 small white onion, finely chopped
1 garlic clove, crushed 2 tablespoons homemade tomato ketchup
1. First make the tomato ketchup: Place all the ingredients in a saucepan and stir to combine. Bring to the boil over a medium heat, then turn down to a simmer, cover, turn off the heat and let stand for 5 minutes.
2. Meanwhile, make the patties: Place all the ingredients in a large bowl and use your hands to mix together well. When thoroughly combined, shape the mince into 5cm-wide patties. You should have enough to make a dozen or so.
3. Place a large frying pan over a high heat and lightly spray with oil. When hot, fry the patties for 2–3 minutes on each side until cooked through.
4. Stir the tomato ketchup again and serve with the patties with a little fresh parsley to garnish.
TIP
You can buy your own pork and mince it yourself in a food processor. In fact, I recommend doing this whenever you cook with mince as then you know exactly how fresh it is and what’s in it.
