Marinated pork shoulder patties
Mayonnaise and spices give the pork shoulder a deep marinade flavor, while the meat provides complete protein. Almond flour holds the patties together without bread crumbs. Covered frying creates a browned crust and a juicy center.
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Inventory: Blender
1 kg 111 gram
Servings: 4 (1 serving ≈ 269 gram)
Digestion time: 3 hour
Complete protein: ✔
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.
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