Pork, Pear and Herb Patties with Salad & Chips

Just like apples, pears go really well with pork.
To get the best possible results use a good quality free-range pork mince for the patties.

We served them with a gorgeous tangy salad that helps bring all of the flavours together, the potato wedges are a lovely little treat and are included in the macros but are optional.

Don't want the starchy carbs? It's still an amazingly tasty dish without them.

Prep time: 15 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Leaky Gut Friendly

Low Carb

Lunch & Dinner

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of free range pork mince

1/4 medium pear, peeled and cored

heaped 1/2 tsp. dried ground sage

1 teaspoon of sea salt

1/4 teaspoon of fresh cracked black pepper

1/2 teaspoon of garlic powder

1 teaspoon of chopped fresh parsley

1 teaspoon of fresh picked thyme leaves

1 teaspoon of cold pressed coconut oil

Potato Wedges

1/4 medium potato (40g) peeled and cut in wedges

1/4 teaspoon of extra virgin olive oil

sea salt to season

Salad

1 tablespoon of raw walnuts (8g)

2 cups of mixed green salad leaves (50g)

2 teaspoons of extra virgin olive oil

1/8 teaspoon of Dijon mustard

1 teaspoon of balsamic vinegar

sea salt and cracked pepper to taste

Method

Combine all patty ingredients in a bowl and mix until well combined. Roll mixture into 2 patties and refrigerate while you prepare the potato and make the salad.

Arrange the potato wedges on a lined tray, drizzle with oil, toss to coat and season with salt. Place in the oven and bake for 15-20 minutes turning over half way through.

To make the salad place the walnuts on a baking tray and place in the hot oven with the wedges for 3 minutes then place aside to cool.

Combine olive oil, mustard, balsamic vinegar and salt & pepper in a small screw top jar and shake until well combined . Place salad greens in a bowl with the walnuts and toss the dressing through.

Remove the patties from the fridge. Heat coconut oil in a pan to medium high and cook patties until browned and cooked through, approximately 8-10 minutes.

Place salad on a plate and top with cooked patties, serve with crispy potato wedges.

Note: you can substitute the fresh herbs with dried but you will only need a quarter of the measurements.

Calories: 396
Protein: 28
Carbs: 12.9
Fibre: 2.4
Fat: 24.9

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