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Ingredients
1 ½ pounds lean ground pork
1 teaspoon caraway seeds
½ teaspoon ground cumin
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 tablespoon olive oil
½ cup finely chopped onion
1 teaspoon finely chopped garlic
1 tablespoon red-wine vinegar
4 ripe plum tomatoes, cut into ¼-inch cubes
1 tablespoon chopped fresh sage or 2 teaspoons dried
Nutritional analysis per serving (4 servings)
7 grams carbs; 100 milligrams cholesterol; 299 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 2 grams fiber; 621 milligrams sodium; 37 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork in a mixing bowl. Add the caraway seeds, cumin, salt and pepper. Blend with the fingers. Do not overmix.
- Step 2
Divide the mixture into 8 portions of equal size. Using the fingers, shape the portions into neat round flat patties about ½-inch thick.
- Step 3
Heat the vegetable oil in a nonstick skillet over medium heat and add the patties. Cook on one side about 5 minutes. Turn and cook for 5 minutes more or until well done. Remove to a warm serving platter. Cover with foil and keep warm.
- Step 4
Pour off the fat from the skillet and add the olive oil, onion and garlic. Cook until wilted. Do not brown the garlic. Add the vinegar, tomatoes, sage, salt and pepper. Cook, stirring, about 3 minutes. Pour over the patties and serve.
Private Notes
Comments
I only had a pound of ground pork, but I kept the seasoning the same and made four patties. They were quite tasty. We served them on buns with the tomato/onion mixture on top. Personally, I probably could do without the tomatoes since I didn't feel like they had much flavor. However, I added the leftovers to my scrambled eggs for breakfast the next morning and that seemed to be a good use for them.