Pork Patties (Gravy Optional)

28 Feb

Homemade pork patties with sauce.

The following recipe is inspired by Canadian Living Magazine’s “Retro Pork Patties with Groovy Gravy”.

  • 1 lb lean ground pork
  • 1/3 cup dill pickles (about 2 medium-size pickles), finely chopped
  • 4 sprigs green onion, chopped
  • 1 medium onion, peeled and chopped
  • 6 cloves garlic, peeled and finely chopped
  • fresh oregano leaves (3 sprigs), remove leaves from stem, discard stem
  • 1 egg beaten
  • 10 graham crackers, finely crushed
  • 6 tbsps worcestershire sauce
  • 2 tbsps dijon mustard
  • 1/4 cup milk
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 3 tbsps vinegar (white, malt, red or cider vinegar is good)
  • 3 tbsps of extra virgin olive oil
  • 2 tbsps unsalted butter
  • 2 tbsps cornstarch mixed with a splash of water or chicken broth
  • 2 cups low sodium chicken or beef broth

Garlic, green onion, fresh oregano, onion and dill pickles. These will eventually end up in the pork patties. First they need to be peeled, cleaned and chopped.

In a mixing bowl, combine the ground pork, egg, green onions, half the amount of garlic, pickles, graham cracker, milk, half the amount of onions, salt, pepper, oregano leaves, mustard and half (3 tbsps) the worcestershire sauce.  Combine well. Form 2 inch diameter patties with thickness about 1/2 inch.

The pork patties just placed onto a hot pan.

Heat a large pan on high. Add in the oil, then patties.  Cook on each side until golden brown (about 2 minutes each side). Remove patties which are NOT fully cooked. They will be returned to the pan soon though so don’t take them far. [ SIDE NOTE: the patties are just as good without the gravy; so you can finish pan frying the patties (turn down to a medium heat) or place the patties in a preheated 350 degree oven for about ten minutes (depending on the size of each patty).  Without the sauce, the pork patties make ideal hamburger patties. ]

Just flipped patties.

In the same pan, add in the remaining garlic and onions as well as the butter. Turn down heat to medium and cook until the onions are soft (about 5 minutes). Once ready, add in the sugar, vinegar, remaining worcestershire (3 tbsps), broth and cornstarch. As the sauce heats, it will thicken and bubble. When this happens, return the patties to the pan and cook for another 8 to 10 minutes so that the patties are thoroughly cooked.  Serve with rice or mash potatoes.

Patties simmering in a homemade gravy sauce.

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