Pork Mince Patties, with leeks and sage

Pork Mince Patties

Someone asked me earlier this year where I was living now. I rather sarcastically replied, near France – just not close enough. In fact, this part of the UK coast is by far the closest to mainland Europe, only about 34 km or 21 miles away. The reason for stating that, I’m wondering if it causes the extreme weather conditions we have here. Yesterday, we had one of the heaviest thunderstorms I’ve ever seen (photo at end of post). With hailstones! And yet yesterday was one of the warmest days here this year.

On a positive note my windows are a lot cleaner. They’re usually covered in sea spray as I live so close to the beach. Anyway, enough about the awful British weather. I was cooking these patties for the first time and was hoping to photograph them afterwards. Not with such weak natural light, then. These are very British in flavour using leeks and sage. I’m using dried sage and don’t like to use a lot of it. With a simple salad of sautéed cubed potatoes, 1/2 a Jonagold apple smothered in lemon juice, some ground almonds, pumpkin seeds and drizzled with extra virgin olive oil this was a subtle but really nice combination. Hmm, even better with some shredded Little Gem lettuce as I’d wanted its slightly sour note to go with the jalapeño in the pork patty – completely forgot to buy them. As I’m no longer buying traditionally made sausages, as the quality of the produce I can buy has deteriorated, this is a good substitute. Nice and crispy on their outside and fairly moist in. I’m not using egg to bind, again. And, not using bread as I’m constantly chucking half a loaf in the bin. These definitely wouldn’t be okay for a barbecue as they’re too delicate until cooked. No chance of a barbie this Jubilee celebrations bank holiday weekend anyway, by the sounds of things. Bad weather for the celebrations, then? Yes, please. We’re British!

Pork Mince Patties, with leeks and sage

INGREDIENTS:

  • rapeseed oil
  • 100g (3.52 oz) x leeks, white and pale green part only, washed, sliced into thirds, sliced lengthways in half, sliced into thick julienne, then sliced crossways to get smallish squares (see photo below)
  • 200g (7.05 oz) x minced/ground pork – I’ve used lean pork mince
  • up to 1/2 x teaspoon dried sage, start off with less and add more after allowing the sage to infuse
  • 1 x green jalapeño chilli, washed, de-seeded and finely chopped
  • 2 x tablespoons cream cheese with garlic and herbs
  • plain flour for coating

Measurements within brackets above are approximate only.

INSTRUCTIONS:

  • After preparing the leeks pan-fry them with a little oil over lowish heat, electric No 2 (out of 6) for about 15 – 20 minutes until nicely soft. Take off heat and allow to cool.
  • Combine all ingredients (except the flour) in a suitable bowl. Mix thoroughly, then, with wet hands, grab a large handful, squeeze to get rid of trapped air and shape into a fairly thin patty, about 1½ cm (0.59 “).
  • Add quite a lot of flour to a suitable surface and coat each patty well on both sides.
  • Put a large heavy-based pan/skillet on heat No 3. When hot and the patties are ready add a little oil. Carefully lift the patties with a fish slice and add them to the pan. Shake pan a little for the first minute to prevent them from sticking. Mine didn’t stick at all. Pan-fry on both sides for around 5 minutes each. On gas the time might be a little less. They need to be thoroughly cooked with no pink in their middle. If in doubt do cut into one of them to check.

.

Preparing the leeks.

Adding pan-fried leeks, sage, jalapeño chilli and ground black pepper.

Adding garlic and herb cream cheese.

River of hailstones!

All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn


4 comments

  1. Ahaha! A hailstorm just ended here (forget the 30ºC we have) and I was thinking how cleaner my balcony looks… Anywayyyy, sage!! I adore sage!! Those patties look delicious!

    Like


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