These patties provide a taste-bud wake-up call with a variety of herbs and spices and are quick to put together. To save some time, combine all the spices and herbs the night before, then stir in the ground pork just before frying in the morning.—Lois Fetting, Nelson, Wisconsin
Recommended: 26 Favorite Easter Brunch Ideas
- 1 pound lean ground pork
- 2 tablespoons water
- 1-1/2 teaspoons salt
- 1/2 teaspoon dried sage
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried thyme
- Pinch of ground ginger
- In a bowl, combine all of the ingredients; mix well. Shape into six patties. Fry in a skillet until meat is browned and cooked through. Yield: 6 servings.
Originally published as Pork Patties in Taste of Home August/September 1993, p13
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Reviewed Jan. 24, 2013
"I found it very tasty, while cooking I added sun-dried tomatoes."