Homemade Pork Breakfast Patties
- 1 tsp fennel seeds
- 3 cloves garlic, minced
- 2 tbsp finely chopped sundried tomatoes
- 1 1/2 tsp kosher salt
- 1 tbsp dry rubbed sage
- 1 tsp ground thyme
- 1 tsp course black pepper
- 1/4 tsp red chili flakes
- 1/4 cup water
- 2 pounds lean ground pork
- 2 tbsp canola or vegetable oil
- Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
- Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
- Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
- Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
- Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
-I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.
-a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.
-pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.