These pork patties can be made ahead of time and frozen for use in breakfast sandwiches. They are also great served on their own as part of a brunch.

​4 lb (2 kg) lean ground pork
2 cups (500 mL) soft fresh bread crumbs
1 cup (250 mL) finely chopped onion
1/4 cup (50 mL) maple syrup
1 tbsp (15 mL) sage, crumbled
2 tsp (10 mL) rosemary, crumbled
2 tsp (10 mL) thyme, crumbled
2 tsp (10 mL) salt
1 tsp (5 mL) freshly ground pepper
1 tsp (5 mL) dry mustard
1 tsp (5 mL) fennel seed, crushed
1 tsp (5 mL) ground ginger
3 cloves garlic, finely chopped
1 large egg, lightly beaten
Canola oil*

​1. Combine all ingredients except oil in a large bowl until well blended.
2. Shape mixture into 2 inch (5 cm) balls. Flatten each ball into a patty 4 inches (10 cm) in diameter.
3. Heat 1 tsp (5 mL) oil in a large non-stick frypan over medium heat.
4. Cook patties in batches, adding additional oil as necessary, until browned on both sides and completely cooked, about 5 – 6 minutes per side.
5. Cooked patties may be frozen for up to 2 months. If freezing, layer patties with wax paper in an airtight container. Makes about 40.
Nutritional analysis per patty:
74 calories, 2.2 g fat, 10.4 g protein, 3.2 g carbohydrate, 0.2 g fibre, 158 mg sodium
*Ingredient not included in nutritional analysis.
Last updated on July 17, 2018