Pork Patties in Beery Tomato Sauce (serves 4)
from Marsh Mash Autumn 2016
For the Patties:
- 1lb/500g Minced Pork
- Large onion – finely chopped
- 2 tablespoons dried mixed herbs
- 1 beaten egg
- 4 tablespoons seasoned flour (I seasoned with salt/pepper/2 teaspoons dried herbs)
- 2 tablespoons/35ml vegetable or sunflower oil
For the Sauce:
- 1 x 500ml bottle light/golden colour beer (I used Badger Fursty Ferret @ 4.4%)
- 3.5oz/100ml tomato puree (apx ½ tube or 1 tin)
- Beef stock cube
- Gravy granules (optional)
- Fresh flat leaf parsley (optional)
- Pour half of the beer into a glass to drink whilst making this meal.
- Thoroughly mix together the pork, onion, herbs, egg and seasoning. Using your hands, divide into 8 portions roughly slightly larger than a golf ball and form into patties.
- Place flour and seasoning in a plastic bag and mix well, then place each patty (one at a time) in the flour and coat well with flour, put to one side for cooking - keep the flour as you will need this later.
Note: if patties are very soft place them (covered) in the fridge for 30 minutes before cooking
- Gently fry the patties in the oil, turning them regularly, until golden brown (about 15 minutes) – don’t worry if bits fall off or there is flour stuck to the pan, you will use these in the sauce. Remove pan from heat, remove patties and keep them warm.
- Allow pan to cool for 5 minutes. Add 3 tablespoons of the seasoned flour to the pan and seasoning, then gently stir in enough beer to form a paste (I used about 4 tablespoons). Add the crumbled stock cube and the tomato puree, stir until well mixed.
- Place pan back on the heat and gently add the rest of the beer, stirring all the time. Gently bring sauce to the boil, stirring all the time.
Note: If the mixture is too thick, add a little water (or beer) or if it’s too thin, add gravy granules to thicken
- Serve with mashed potato and vegetables or on a bed of rice and top with freshly chopped flat leaf parsley (optional) – I cheated and used microwavable lime & coriander rice.
Chef’s Note: these are very nice served (hot or cold) in a crusty roll with sauce of your choice
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