Potato and pork patties




250ml (1c) mashed


400g pork mince meat

30ml (2T) all-purpose flour

1 egg, beaten

60ml (4T) fresh chives,


30ml (2T) fresh parsley,


2,5ml (½t) salt

1,2ml (¼t) pepper


60ml (¼c) flour

2 eggs, beaten

310ml (1 ¼c) panko


30-60ml (2-4T) vegetable


To serve

60ml (¼c) mayonnaise

1 garlic clove, minced

pinch of salt

7,5ml (1½t) lemon juice

side salad

burger buns (optional)




  • In a medium bowl, mix all the ingredients together until well combined.
  • Take a portion of mixture, about the size of an ice-cream scoop, and shape it into a disc.
  • Repeat until there is no mixture left. Refrigerate for 1 hour.


  • Put the flour, eggs and breadcrumbs into three separate shallow bowls.
  • Dip each patty first into the flour, then the eggs and finally the breadcrumbs.
  • Heat 15-30ml (1-2T) oil in a large pan over medium heat.
  • Add the patties and cook for 2-4 minutes per side until browned. Add more oil when necessary.

To serve

  • In a small bowl, whisk together the mayonnaise, garlic, salt and lemon juice.
  • Serve the patties with the dipping sauce and a side salad or on a burger bun (if using).
Tip: Add a kick to the mayo by adding 15ml (1T) English mustard. Whisk it into the rest of the sauce ingredients.
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