Italian pork patties with potato wedges

Contains pork – recipe is for non-Muslims only
Bring some Italian flavour to your table this week, with these succulent pork patties

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 503
  • fat 22g
  • saturates 8g
  • carbs 45g
  • sugars 2g
  • fibre 3g
  • protein 34g
  • salt 1.73g


  • 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


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.


  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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