Zingy lemon, crumbly feta and the freshness of mint all come together with the pork and fennel to make a dish that’s perfect for a summer gathering. Serve three each for a delicious starter, or make them half the size for a tasty canapé. If you do make them smaller, be sure to adjust the cooking time so they are cooked through but stay beautifully moist (for canapé size aim for 3-4 minutes on the griddle, then 4 more in the oven). Serve alongside a simple salad of griddled courgettes dressed in lemon and good olive oil and you have a fine way to start a warm summer’s evening.
Serves 6 (18 starter size patties or approx 36 canapés)
500g pork mince
50g feta, crumbled
1 red chilli (medium heat) finely chopped
2 tsp fennel seeds
Zest of one lemon
8 large mint leaves, finely sliced
Preheat oven to 200’C.
Thoroughly combine all the ingredients in a mixing bowl. Add ¾ of a teaspoon of salt and a good grind of pepper. Shape into patties by rolling in the palm of your hands. Refrigerate for at least ½ an hour*, or you can make them a day or two ahead if you prefer.
Heat a griddle pan to a medium-high heat then add the patties. Cook for 5 minutes, turning every minute or two until golden. Place on a parchment lined tray and bake for 5 minutes, or until they reach 75’C internal temperature on a thermometer**. Serve.
*A few tips to prevent the patties coming apart – Ensure the patties remain cold until the moment they go in the pan, let them form a good crust before attempting to flip them, avoid moving them around too much whilst cooking.
**Kitchen thermometers prove invaluable when working with meat, as soon as it reads 75’C for any minced meat it will be safe to eat. alue: