Name: Italian pork patties with potato wedges
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 4 baking potatoes unpeeled, each cut into 8-10 wedges; 2 tbsp olive oil; zest and juice 1 lemon; 50g fresh breadcrumb; 500g pack pork mince; 50g grated parmesan; 2 tbsp chopped parsley; 1 large garlic clove crushed

Home
Recipes
Italian pork patties with potato wedges

Italian pork patties with potato wedges

Good Food team

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 35 mins - 45 mins

A star rating of 4.2 out of 5.32 ratingsRate

loading...

Bring some Italian flavour to your table this week, with these succulent pork patties

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Blackberry zabaglione

A star rating of 4 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

4 baking potatoes

unpeeled, each cut into 8-10 wedges
2 tbsp olive oil
zest and juice 1 lemon
50g fresh breadcrumb
500g pack pork mince
50g grated parmesan
2 tbsp chopped parsley
1 large garlic clove

crushed

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal503
fat22g
saturates8g
carbs45g
sugars2g
fibre3g
protein34g
salt1.73g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Toss potato wedges in a large roasting tin with 1 tbsp oil and lemon juice. Spread out in a single layer. Bake for 35-45 mins, turning halfway, until golden brown and crisp.
step 2

Meanwhile, place the breadcrumbs in a mixing bowl and moisten with 2 tbsp cold water. Add the mince, Parmesan, parsley, garlic and lemon zest. Season, mix well, then shape into 4 large, flat patties.
step 3

Heat remaining oil in a pan and cook the patties for 7 mins on each side, or until they have a golden crust and are cooked through (alternatively, cook on the barbecue). Serve with the wedges and a tomato and rocket salad, if you like

RECIPE TIPS

MAKE IT INTO A MEATBALL SARNIE

Replace the lemon zest and parsley with a pinch dried chilli flakes and 1 tsp fennel seeds. Shape into small meatballs and grill or fry until cooked through. Serve piled into ciabatta rolls with a spoonful fried onions and peppers.

Recipe from Good Food magazine, June 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.32 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now