- Portion size 16 servings
- Credits : Canadian Living Magazine: July 2006
Ingredients
Method
In large bowl, mix pork, garlic, peppercorns and orange and lemon rinds until combined. Add red pepper, coriander seeds, paprika, whole and ground fennel seeds, thyme, rosemary, salt, cayenne pepper and sugar; mix well. Stir in water to make sticky mixture; cover and refrigerate for 2 hours.
Using 1/4 cup (50 mL) at a time and wetting hands if necessary, form into 3-inch (8 cm) wide patties. Arrange in single layer on waxed paper-lined baking sheet; cover and refrigerate for at least 2 hours or for up to 12 hours.
In large lightly greased skillet, fry patties over medium heat until crisp and golden on both sides, about 12 minutes. Drain on paper towel-lined platter. Keep warm in 250°F (120°C) oven for up to 30 minutes.
Nutritional facts <b>Per patty:</b> about
- Sodium 109 mg
- Protein 10 g
- Calories 101.0
- Total fat 6 g
- Cholesterol 36 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
%RDI
- Iron 6.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 12.0
