Italian pork patties with potato wedges

Italian pork patties with potato wedges

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(31 ratings)

Prep: 15 mins Cook: 35 mins - 45 mins


Serves 4
Bring some Italian flavour to your table this week, with these succulent pork patties

Nutrition and extra info

Nutrition: per serving

  • kcal503
  • fat22g
  • saturates8g
  • carbs45g
  • sugars2g
  • fibre3g
  • protein34g
  • salt1.73g
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  • 4 baking potatoes, unpeeled, each cut into 8-10 wedges
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g fresh breadcrumb
  • 500g pack pork mince
  • 50g grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 large garlic clove, crushed


  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.

  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.

  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

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Comments, questions and tips

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28th Feb, 2013
This wasn't a success. Very dry and lacked taste. Even my hungry Horace teenager didn't eat all of it which is unheard of!
28th Feb, 2013
Didn't have parsley or lemon but was very tasty and will try again with all the ingredients next time
1st Aug, 2012
this was heavenly! however i added half of a finely diced onion and not sure about the salad, we had finely chopped cucumber, tomatoes, red onion, shredded lettuce with a splash of olive oil and lots of lemon juice and it was perfect!
11th Jul, 2012
Have made these as burgers and they really go down well but replace the parsley with oregano and serve made into meatballs in a garlicky mushroom and tomato sauce with pasta and they are really delicious!
4th Jul, 2012
Good tasty and easy, what's not to like? Husband loved them too.
12th Jun, 2012
These were a real success. I only put in about 20g of parmesan after previous comments and it seemed loads but it could have done with a bit more. I really liked the lemony taste as did my fussy 8 year old, my 11 year old thought it was too lemony and my husband couldn't taste it! I think I made the patties a bit thick and they took ages to cook, consequently they were quite burnt, err I mean crisp, on the outside. Put an egg in the mix and they stayed together fine.
8th Jan, 2012
Utterly delicious! I think the kids loved them even more than we did!
28th Nov, 2011
This is a really useful recipe! The burgers are delicious, very quick and easy to make and you can prepare them ahead of time and keep them in the fridge until you want them. They didn't fall apart but I did only turn them once as instructed in the recipe. I think maybe if you turned them over and over they might not stand up to it!
15th Jun, 2011
These are gorgeous. Make a lovely change from beef burgers. I added an egg into the patty mixture and they didn't fall apart at all. Also, didn't have any parsley so used oregano. Fried mine on either side to colour & then finished in the oven, draining away any excess fat. Served in little ciabatta buns with the wedges & a big salad. Gorgeous!! Defo don't halve the parmesan in my opinion!
14th May, 2011
A lovely tasting recipe. Just the right balance of flavours for us. my onlt critisism is that they fall apart a bit when cooking, but they still taste yummy!


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