I really like making patties. Little tasty burgers I guess. They’re cheap and really easy to throw together.
Last night I had some pork mince, but for this particular recipe you could use turkey or chicken mince too.
Makes about 8 small patties not really quite enough for 4 main servings, more like 3.
6 spring onions
500 g new potatoes
Olive oil About
500 g pork mince
1 clove garlic, finely chopped
1 unwaxed lemon, finely grated zest
small sprig tarragon, finely chopped
1 egg, beaten watercress, roquette or baby leaf spinach to serve
salt and freshly milled pepper
Preheat oven 200 C. Trim and slice the spring onions in 1/3’s.
Slice the potatoes into thin slices and toss both the spring onion and sliced potatoes together with salt and pepper in a large roasting tin with a good glug of olive oil. Pop in oven and cook for about 15 minutes. Remove the spring onion pieces (They should be tender now.) and set aside to cool. Turn the potatoes and return to oven.
Place the mince in a bowl and add the garlic, lemon zest and tarragon. (you don’t need too much tarragon as it’s pretty potent, about 1/2 tablespoon.) Finely chop the cooked spring onions and add to the bowl with the beaten egg and season with salt and pepper. Mix together well and form into 6-8 patties. Check to see if the potatoes are tender.
Heat a large frying pan, (you may need to cook these in batches or use 2 pans.) and a tablespoon of oil and fry the patties for about 3-4 minutes on each side or until succulent, slightly golden and cooked through. Serve a couple of patties on a pile of dressed leaves and potatoes. Mayo or chilli jam on side optional.