Fennel Pork Patties with Lemon Mayo and Garlic Tomatoes
This dish may seem like a light meal, but the addition of natural fats (a key component of the keto lifestyle) and interesting flavours will ensure you will be suitably satisfied!
Servings 4
Calories 888kcal
Ingredients
- 1 TB fennel seeds
- 4 g fresh sage leaves
- 1 kg pork mince high fat
- 30 g finely grated Parmesan cheese
- 1 TB garlic powder or garlic granules
- 3 TB olive oil
- 200 g baby plum tomatoes
- 2 cloves garlic peeled and crushed with a garlic press
- 80 g mayonnaise
- 1 lemon finely grated zest
- 80 g sweet gem lettuce trimmed and leaves separated
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7). Line a large baking tray with baking paper.
- Toast the fennel seeds in a hot, dry non-stick pan until fragrant, approx. 1-2 minutes. Crush lightly using a pestle and mortar. Pick the sage leaves from the stalks and chop very finely. (If you are cooking for 2 people, you will need approx. 2-3large leaves, if you are cooking for 4 people, you will need approx. 4-5 large leaves.)
- Place the pork mince, crushed fennel seeds, chopped sage, Parmesan, and garlic granules in a large bowl. Season generously with salt and freshly ground black pepper and mix well to evenly combine.
- Form equal-sized portions from the mince mixture to make 2 patties per person (around 130-135g each) and roll each portion into a round patty shape, of even height, see Tip below. Place the patties onto the prepared tray and lightly brush the tops with two-thirds of the olive oil. Bake in the oven for 20 minutes.
- Meanwhile, chop the baby plum tomatoes very small. Place into a bowl, then use a garlic crusher to crush the peeled garlic cloves into the bowl of tomatoes. Season with salt and pepper and add the remaining olive oil. Mix well and set aside.
- Weigh the mayonnaise out in a bowl and finely grate in the lemon zest. When the pork patties are done, spoon some of the tray roasting juices into the mayonnaise. This will add flavour and make the mayonnaise easier to drizzle by ‘loosening it’. (If you are cooking for 2 people, add no more than 1 tablespoon juices; if you are cooking for 4 people, add no more than 2 tablespoons juices.) Whisk well to combine and emulsify.
- Serve the pork patties on top of the lettuce leaves and drizzle over the flavoured lemon mayonnaise. Top with the garlic tomato mixture and season with more salt and pepper, if desired.
Notes
USEFUL TIPS:
- The pork patties in this recipe should be around 130-135g each. I like to weigh my first few mounds, then I can gauge the size of the remaining portions.
- Baby plum tomatoes are sweet and delicious. They are tricky to chop very small, but it is worth the effort as they offer the perfect amount of sweetness
- Pork pairs very well with sage, and fennel pairs beautifully with lemon. However, feel free to use this recipe as an inspiration to flavour not only your mince mixture (using beef or lamb mince) and play around with flavouring mayonnaise!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 888kcal | Carbohydrates: 5.4g | Protein: 69g | Fat: 65g