Tuesday, 20 May 2014

Pork and apple burgers with crushed baked feta potatoes

Summer to me shouts out mezze food - lovely dressings on salads, tasty dips to smother fresh mouthfuls in a wrap or pita, chopped fresh herbs to "jush" up any piece of meat, zingy citrus and tangy capers. Food that reminds me of a holiday, evokes a memory of a garden party of yesteryear, charcoal smells tingling my nostrils, sweet smelling floralness that create a feeling of happiness. 

With frugal ingredients in mind, I choose pork mince which is fairly low cost and a light meat, one that is capable of taking on pretty much any flavouring.
These burgers are hit with the kids and really quick to make.
They can be served in a bun with the typical condiments/accompaniments. I like to do these with perhaps a bit of pitta, some lovely sliced tomatoes, tzatziki and once I did these feta crushed potatoes in the oven, they went really well. 

Serves 4

250-300g (about half a pack) of pork mince
1 eating apple grated
2 tbsp breadcrumbs 
1-2 finely chopped spring onions
1 egg to bind 
1tbsp fresh chopped parsley
1 tsp whole grain mustard
Salt and pepper

Blend all ingredients in a large bowl by mushing together with hands. Mould into ball shapes about the size of your palm. Place on a baking tray lined with tin foil. Bake for 35-40 mins in a 180c oven.

For the potatoes I like to use a waxy variety, though it really doesn't matter.

A load of potatoes cut in half or quarters, as many as you want (I think I usually use about half a bag for all of us)
Half a block of feta cheese
Half a red onion, finely chopped
A handful of roughly chopped parsley
A pinch of dried chilli flakes or 1 chopped fresh chilli (seeds removed) (completely optional)
A good glug of olive oil

Firstly I parboil the spuds then place on a preheated oiled baking tray, give them around 15-20 mins. Remove from oven, by this time they should be quite tender but not completely brown, squash them slightly with the back of a spoon. Sprinkle over chopped onion, (chilli, optional) and parsley and crumble feta. Turn heat up to around 200c and replace in oven for around another 20 mins.

This is a lovely little accompaniment to any piece of grilled meat, works especially well with lamb too.


1 comment:

  1. These sound so good, thanks for sharing this recipe.