Pork, Prune & Pistachio Patties with Anchovy Dressing…
900 g pork mince
200 g ready to eat stoned prunes
50 g shelled pistachios
1 red onion
80 g parsley
1/2 teaspoon cinnamon
1 teaspoon ground allspice
½ teaspoon chilli powder
4 tablespoons plain flour
3 tablespoons olive oil
2 tablespoon capers
2 x 50 g cans anchovy fillets in olive oil
2 tablespoon red wine vinegar
salad leaves to serve
salt and freshly ground black pepper
Chop the prunes into small pieces, finely chop the pistachios and the red onion and place all into a bowl with the pork mince. Remove the leaves from the parsley and chop roughly and place all but 6 tablespoons of the parsley with the mince mixture. Add the cinnamon and allspice and season well. Mix well with your hands and shape into 12 equal size patties.
Place the flour on a dinner plate and roll each of the patties in the flour, shaking off any excess. Heat the olive oil over a moderate heat and cook the patties for 4-5 minutes on each side until golden brown and cooked through. Keep warm while you prepare the dressing.
Rinse the capers, drain and chop. Drain the oil from the cans of anchovies into a frying pan and finely chop the anchovies. Heat the oil, add the anchovies and cook over a low heat and cook until the anchovies start to dissolve and melt.
Add the capers, raise the heat and add the vinegar. As it bubbles, toss in the remaining parsley and remove from heat.
To serve, place 2 patties onto each of six dinner plates and spoon over a little of the dressing and serve with salad leaves.