Pork Patties with Soured Cream and Dill Sauce
Pork patties are wrapped in pancetta (or thin streaky bacon), and served with this quick and easy soured cream and dill sauce. A fast and easy family meal that will satisfy even the pickiest of eaters.
Pork or chicken?
The smoky streaky bacon is offset by the tang of the sour cream, and dill goes beautifully with pork. However, this is a very versatile dish, and you can use chicken mince if you’d prefer.
Elevate the humble burger
If you’ve got picky eaters, but don’t want to eat burgers every day, these pork patties are a good compromise. They are beyond delicious, and can be served with salad or vegetables and the light, creamy, sauce.
Add pita bread for a summery burger alternative.
Pork Patties with Soured Cream and Dill Sauce
Course: DinnerCuisine: European4
servings20
minutes12
minutesAn innovative way to serve pork mince – our pork patties with soured cream and dill sauce make a fantastic family meal.
Ingredients
500g pork mince
40g breadcrumbs
1 small onion, grated
1 teaspoon paprika (sweet)
1 egg, beaten
8 slices of pancetta or thin rashes of smoked streaky bacon
25g butter
¼ pint soured cream (150ml)
2 tablespoons chopped dill
2 teaspoons pink or green peppercorns, lightly crushed
Salt and pepper
Directions
- Using hands, put the pork, breadcrumbs, onion, paprika, egg and a little seasoning in a bowl and mix until evenly combined.
- Divide the mixture into 8 equal pieces and pat them into burger shapes. Wrap a slice of pancetta or streaky bacon around each one, securing it with a toothpick or cocktail stick.
- Melt the butter with the oil in a large, frying pan and gently fry the patties for 5 minutes each side until golden. Transfer to serving plates.
- Add the soured, dill and peppercorns to the pan and heat gently, stirring, until smooth and creamy. Season to taste and serve with the patties
- Serves 4
Pork Mince
A versatile product that can be used in many dishes. An everyday favourite
Lamb Mince
Economical, versatile and packed with flavour, lamb mince can be used in a variety of recipes like the old favourite Shepherds Pie to a tagine or moussaka.