Dinner recipe
Mustard-rosemary crumbed pork patties with golden baby potatoes and a sharp, crunchy apple-cabbage slaw.
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Ingredients
large roasting tray, large non-stick frying pan, two shallow bowls, box grater
Method
Heat the oven to 220C/200C fan/gas 7. Halve the baby potatoes, toss them on a large roasting tray with 2 tablespoons olive oil, 0.5 teaspoon salt and half the black pepper, then roast cut-side down for 25 minutes until golden and tender.
Thinly slice the red cabbage, core and cut the apples into matchsticks, and coarsely grate the carrots. Toss with 1 tablespoon wholegrain mustard, 1 tablespoon olive oil, 2 tablespoons lemon juice and 0.25 teaspoon salt.
Strip and finely chop the rosemary. Mix half with the breadcrumbs and remaining black pepper in a shallow bowl. Beat the eggs with 1 tablespoon wholegrain mustard in a second shallow bowl.
Mix the pork mince with the remaining rosemary and 0.25 teaspoon salt, then shape into four patties about 2cm thick. Spread the remaining 1 tablespoon wholegrain mustard over both sides, dip each patty in the mustard egg, then press into the rosemary breadcrumbs.
Heat the remaining 1 tablespoon olive oil in a large non-stick frying pan over a medium heat. Cook the four patties for 6 to 7 minutes on each side until the crumb is deep golden and the centre has no pink meat with clear juices. Rest on a clean plate for 3 minutes.
Turn the hot potatoes through any tray oil. Divide the potatoes and apple cabbage slaw between plates, add one rested pork patty per person and serve.
