Name: Roast Pepper-Pork Patties with Carrot, Cucumber, Almond & Dill Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ⅓ cup almonds, sliced; 3 eggs; 1 ½ English cucumbers; 90 ml French vinaigrette; 1 small bunch fresh dill; 1.02 kg lean ground pork; 1 ½ (340 g) jars roasted red bell peppers; 1 ½ (283 g) bags shredded carrots; black pepper; extra virgin olive oil; panko bread crumbs; salt

Roast Pepper-Pork Patties with Carrot, Cucumber, Almond & Dill SaladRoast Pepper-Pork Patties with Carrot, Cucumber, Almond & Dill Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

⅓ cup almonds, sliced

3 eggs

1 ½ English cucumbers

90 ml French vinaigrette

1 small bunch fresh dill

1.02 kg lean ground pork

1 ½ (340 g) jars roasted red bell peppers

1 ½ (283 g) bags shredded carrots

black pepper

extra virgin olive oil

panko bread crumbs

salt

Instructions

Drain and roughly chop roasted peppers. Divide between two large bowls. (Set one bowl aside for the salad.)

Add pork, bread crumbs, eggs, salt, and pepper to the first bowl with the peppers. Use your hands to combine the pork mixture. Using a ¼-cup measure, form the mixture into ½-inch thick patties and place on a plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add patties and cook, flipping once, until golden and cooked through, 3-4 minutes per side. Transfer to a clean plate.

Meanwhile, wash, dry, and shave dill leaves off the stems; discard stems and mince the leaves. Add to the second bowl with the peppers.

Wash, dry, trim, and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl.

Add carrots, almonds, and vinaigrette to the bowl, then stir to combine the salad.

To serve, divide patties and salad between plates. Enjoy!

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