Recipe of the Week


Prep Time: 45 Minutes
Yields: 4–6 Servings

Although these pork patties are meant to be eaten as mini hors d’oeuvres, I love this patty on a slider bun as a quick “pick me up” sandwich! Either way, they are wonderful.

1 pound ground pork
1 ripe peach, pitted and diced
¼ cup diced red onion
2 tbsps honey
1 tbsp dry sherry
pinch cayenne pepper
salt to taste
granulated garlic to taste
¼ cup minced red onion
¼ cup minced celery
¼ cup minced red bell pepper
2 tbsps minced garlic
1 large egg, beaten
½ cup seasoned Italian breadcrumbs
2 tbsps minced parsley
black pepper to taste
1 tbsp canola oil

In a medium bowl, soak diced red onion 10 minutes in ice water. Drain and return to bowl. Add peach, honey, dry sherry and cayenne pepper. Season to taste with salt and granulated garlic. Let stand 15 minutes or refrigerate up to 1 day. In a large mixing bowl, combine ground pork, minced red onion, celery, red bell pepper, minced garlic, egg, breadcrumbs and parsley. Season to taste using salt, black pepper and granulated garlic then mix until well incorporated. Form mixture into mini patties and set aside. In a large skillet, heat canola oil over medium-high heat. Add pork patties and cook until browned on one side, about 4 minutes. Turn patties over and cook an additional 5 minutes. Serve warm topped with peach and red onion relish.







































print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295