Marinated pork shoulder patties

Cut pork shoulder (750 g) into small pieces. Add onion (200 g), mayonnaise (30 g), dried parsley (2 g), coriander (2 g), table salt (to taste), and black pepper (to taste). Mix and marinate the meat in the refrigerator for at least 6 hours.

Pass the meat and onion through a grinder. Stir in almond flour (60 g), shape the patties, and coat them with the remaining flour.

Heat olive oil (30 g) and fry the patties covered over medium heat until browned and fully cooked, turning them once.