Pork Patties Made With A Variety Of Herbs

I realized when I made my lamb burgers that lamb is far too expensive to make patties from for everyday, general consumption. Straight away I had another recipe in mind, but as with most things in my life, time ran away with me. Before I knew it, Dave turned 60 and we had a week long celebration. My sister left for Australia which meant another trip to Johannesburg and the burger patty competition winner was announced. A sirloin burger has won the competition but to me, that is just another meat patty. I kept my recipe in the back of my mind and had actually decided to make sausages out of the meat instead. But, I still have not got sausage casings, and the pork pieces came out of the freezer for eating. I have used pork as my basis for the patty, and as I am all about healthy eating at the moment, I made small patties, and we ate less than we would have if I had made larger ones.

Pork Patties
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Pork Patties

Recipe Category: Pork
All Rights Reserved: An original recipe from Lavender and Lime


  • 280 g pork
  • 130 g bacon
  • 15 mls olive oil
  • 1 onion chopped
  • Salt and freshly ground black pepper to season
  • 5 mls dried ginger
  • 5 mls dried sage
  • 5 mls ground cumin
  • 5 mls dried thyme
  • 1 egg lightly beaten
  • flour for dusting
  • 15 g butter


  • using a meat grinder, grind the pork and the bacon
  • heat the olive oil in a pan and sauté the onions
  • set aside to cool
  • add to the meat and season with salt and pepper
  • add the spices and the egg
  • combine all the ingredients well
  • dust your hands with flour and shape the patties
  • leave in the fridge for 30 minutes
  • heat the butter in the pan you fried the onions in
  • fry the patty on one side until sealed and flip once
  • serve when cooked through

I like to use fresh spices when I cook. To get the best out of them the first thing I do is dry roast them. You need to do this in a non-stick pan. And over a low heat. As soon as tou can smell the spices they are ready.

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