Best 16 Pork Patties Recipes

PORK SAUSAGE PATTIES

Steps:

• In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

PORK PATTIES

Steps:

• In a bowl, combine all of the ingredients; mix well. Shape into six patties. Fry in a skillet until meat is browned and cooked through.

ASIAN PORK PATTIES

Steps:

• In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into four patties. , In a large skillet, over medium heat, brown patties 4-5 minutes on each side or until a thermometer reads 160°; drain. Add the pineapple, juice, green pepper and onions; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a small bowl, combine the vinegar, water, brown sugar and cornstarch. Add to pineapple mixture. Bring to a boil; cook and stir for 2 minutes. Serve with rice.

ASIAN PORK PATTIES

Steps:

• Place the ground pork/pork mince, carrot, beans, onion, coriander and 1 tablespoon of the fish sauce and optional egg (if using) in a bowl; use your hands to mix until all the ingredients are well-combined; divide the mixture into 12 portions and use your hands to shape each into 2cm-thick/3/4", round 5cm/2" patties.
• Heat the oil in a large pan, preferably non-stick, over a medium-high heat; add half the patties and cook for 3 minutes on each side or until they are golden-brown; transfer the cooked patties to a plate, cover loosely with foil and set aside; repeat with the remaining patties.
• Meanwhile, place the chilli, lime juice, sugar, extra oil and the remaining fish sauce in a small bowl; stir to combine and set aside.
• Place lettuce leaves on the serving plates; top with the patties and drizzle with a little of the lime mixture; serve with the remaining lime mixture.

PORK, MAPLE, AND SAGE PATTIES

Steps:

• Line baking sheet with waxed paper. Process half of pork and half of bacon in processor until pork is coarsely chopped. Transfer to large bowl. Repeat with remaining pork and bacon. Stir in remaining ingredients. Form mixture into twelve 2 1/2-inch-diameter patties. Transfer to prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
• Heat heavy large skillet over medium-high heat. Add 6 patties and sauté until cooked through, about 5 minutes per side. Transfer patties to paper towels. Wipe skillet clean. Repeat with remaining patties. Serve warm.

NEM NUONG -- VIETNAMESE PORK PATTIES

Steps:

• To prepare the rice powder, soak 75g glutinous rice in warm water for an hour.
• drain and dry and then throw into a hot pan.
• Stir over a low heat for about 15 minutes or until golden in colour.
• Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months.
• Mix the pork and pork fat with the shallot, garlic and fish sauce.
• Season with salt and pepper and bind with 1 tbsp rice powder.
• Leave to rest in the fridge for 1/2 hour.
• Grease your hands with a little oil and then form the pork into small rounds or sausage shapes.
• Grill over a medium charcoal fire or under a preheated grill for about 15 minutes.
• Turn as needed to brown on all sides.
• Serve on a bed of lettuce, cucumber, spring onions and herbs.
• Dip in nuoc cham.

SPICY PORK PATTIES

Steps:

• Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
• Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
• Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
• Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

CRACKLING CORNBREAD PATTIES - PORK RIND CORNBREAD PATTIES

Steps:

• Preheat oil to about 350°F in a large skillet.
• Mix corn meal, water and salt; add the crushed cracklings.
• Form into oval patties and fry until golden brown.
• Place in a hot oven to finish crisping.

VIETNAMESE PORK PATTIES WITH DIPPING SAUCE

Steps:

• Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl.
• Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties.
• Place on a plate and cover with plastic food wrap and chill for 15 minutes.
• Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked.
• Make chilli dipping sauce by combining all the sauce ingredients in a small bowl.
• Serve pork patties with dipping sauce and lime wedges.

HARISSA PORK PATTIES OR BURGERS

Steps:

• In a bowl mix the sausage meat with the all the other ingredients, except the olive oil.
• Shape into 8 patties, it might be sticky, flour your hands if it makes it easier.
• Heat the oil in a frying pan and cook them for 4-5 minutes on each side.
• If you have to do this in batches, use half the oil for the first batch and keep the patties warm whilst you fry the others.

PORK AND MUSHROOM PATTIES

Steps:

• Heat the oil in a sauté pan (preferably non-stick), add the onion and ginger, and sauté while stirring, until the onion is soft but not browned.
• Add the chopped mushrooms and sauté while stirring, until the mushrooms are soft.
• Allow the mushroom mixture to cool. (10 minutes is probably sufficient. Transfer the mixture from the sauté pan to a cold bowl and, after a few minutes, put the bowl in the fridge.).
• Combine the cooled mushroom mixture, minced pork, egg, breadcrumbs, hoisin sauce and spice in a bowl and mix until the ingredients are well-combined.
• Divide the mixture into 8 portions and shape into patties.
• Heat the extra oil in the sauté pan, add the patties and sauté, turning after about 3 minutes.
• Sauté the patties until they have browned and are cooked right through. (6-10 minutes).
• Serve the patties ganished with parsley, with a vegetable stir-fry.

VIETNAMESE NOODLE SALAD WITH PORK PATTIES

Steps:

• Soak the rice vermicelli in a large bowl of warm water for 15 min. Meanwhile, bring about 2 quarts water and 1 tsp. kosher salt to a boil in a large saucepan over high heat. Drain the noodles and add them to the boiling water, stirring with chopsticks to gently separate the strands. When the water returns to a boil (after about 2 min.), drain the noodles in a colander (push the strands against the sides of the colander with chopsticks to help them drain completely). Put the noodles on a platter and fluff them with chopsticks. Set aside until cool, at least 30 min. and up to 2 hours. Put the carrots and daikon or jícama in a colander. Sprinkle on 1 tsp. of the sugar, the vinegar, and 1/4 tsp. kosher salt and mix well. Let the colander sit in the sink for 10 min., and then gently squeeze the vegetables to get rid of the liquid. Add the vegetables to the bowl of dipping sauce. Put the pork in a bowl. Add the scallions, the remaining 2 tsp. sugar, the fish sauce, 1/8 tsp. kosher salt, and 1/8 tsp. pepper and mix gently with your hands. Shape the meat into small patties about 2 inches wide and 3/4 inch thick; you should have ten patties. Grill the patties over a medium- hot gas or charcoal grill, (or in an oiled grill pan or skillet over medium-high heat) until they're well browned outside and cooked through but still moist inside, 8 to 10 min. on a grill; 15 min. on a grill pan (cut into one to check-it's fine if the pork is still a little pink inside). Add the cooked patties, still warm, to the bowl of sauce and vegetables and let sit for 5 to 10 min. before serving. Serve the noodles on the platter, along with the lettuce, mint, and cilantro. Remove the pork patties from the sauce and put them on a different platter. Give everyone a large bowl and let people serve themselves noodles, lettuce, and herbs, then top that with pork patties and a generous drizzle of the dipping sauce and the vegetables in it. Toss gently.

PORK SAUSAGE PATTIES RECIPE - (4.3/5)

Steps:

• Mix all ingredients thoroughly. Form into 8 patties, about 1/2-inch thick. Cook in heavy skillet until well browned. Turn, cook on other side until browned and center is done. Drain off fat. Serve.

SWEET AND SOUR PORK PATTIES

Steps:

• Mix pork, breadcrumbs, red pepper flakes, salt, pepper, paprika, thyme, garlic powder, onion powder, dry mustard, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
• Place oil in non-stick frying pan over medium-high heat. When shimmering, add patties and brown on both sides until juices run clear, about 3-5 min/side. Drain well. Pour sweet and sour sauce over patties, return to stove and heat through.

SWEET AND SOUR PORK PATTIES

Steps:

• Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
• Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.