Mexican Pork Patties with Cheesy Oven Fries and Salad

Mexican Pork Patties with Cheesy Oven Fries and Salad

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 22, 2017.
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Use a non-stick fry-pan to make cooking your patties easier. Alternatively, cook patties on BBQ hot plate for 3-4 minutes each side, or until fully cooked through. Serve patties with plain tomato or BBQ sauce, or your favorite tomato relish, if preferred.

Ingredients

Cheesy Oven Fries

  • 600g potatoes, scrubbed and cut into 1cm-thick fries
  • ½ cup grated Colby cheese

Mexican Pork Patties

  • 450g pork mince
  • 1 clove garlic, minced
  • 1/3 cup GF panko breadcrumbs
  • 1½ tablespoons GF Mexican pork seasoning
  • 2½ teaspoons GF soy sauce
  • ½ teaspoon salt

Salad

  • 2 tomatoes
  • ½ telegraph cucumber
  • ½ iceberg lettuce
  • 2 tablespoons finely chopped mint leaves
  • 2-3 teaspoons extra-virgin olive oil
  • ½ teaspoon GF cider vinegar

Tomato Mayo

  • 2 tablespoons GF tomato sauce
  • 3 tablespoons GF mayonnaise
  • ½ teaspoon GF Mexican pork seasoning

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using). Toss potatoes with a drizzle of oil on first prepared tray and season with salt and pepper. Bake for 20-25 minutes, until almost tender. Turn once during cooking. Sprinkle over cheese and return to oven for a further 5 minutes, until cheese is melted and golden.
  2. In a large bowl, combine all Mexican pork patty ingredients and season with pepper. Using 2 tablespoon amounts and clean, damp hands, shape into golf ball-sized balls then flatten slightly.
  3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook patties, in batches, for about 1 minute each side, until just browned. Place on second prepared tray and finish cooking in the oven (on rack above fries) for about 5 minutes, until cooked through.
  4. While patties are cooking, prepare the salad. Dice tomatoes 1-2cm; thinly slice cucumber on an angle; roughly shred lettuce. Toss all in a large bowl, along with mint, olive oil and vinegar. Season to taste with salt and pepper.
  5. In a small bowl, mix together tomato sauce, mayonnaise and Mexican pork seasoning.
  6. To serve, divide Mexican pork patties and salad between plates with cheesy oven fries on the side. Serve with a dollop of tomato mayo.

Nutritional Information

Energy 1907 kj
456 kcal
Protein 28.7g
Carbohydrate 29.0g
Fat 26.0g