Name: Pork "Piccata" Fritters with Lemon Yogurt Sauce & Tomato-Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 6 tbsp capers; 3 eggs; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg lean ground pork; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 3 tomatoes; almond meal/flour; black pepper; extra virgin olive oil; salt

Pork "Piccata" Fritters with Lemon Yogurt Sauce & Tomato-Arugula SaladPork "Piccata" Fritters with Lemon Yogurt Sauce & Tomato-Arugula Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

6 tbsp capers

3 eggs

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1.02 kg lean ground pork

1 ½ lemons

1 ½ cups plain Greek yogurt

3 tomatoes

almond meal/flour

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Divide between a large and a medium bowl.

Peel and mince garlic. Divide between the bowls. (Set the medium bowl aside for later use.)

Zest lemons into the large bowl (reserve lemons for later use). Add pork, eggs, almond flour, capers, salt, and pepper to the bowl. Using your hands, mix well to combine.

Using a ¼-cup measure, form the pork mixture into ½-inch thick fritters and place on a plate.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add fritters and pan-fry until golden and cooked through, 4-5 minutes per side. Remove from heat.

Meanwhile, juice the reserved lemons into the medium bowl with the parsley and garlic. Add yogurt, salt, and pepper, then stir to combine the yogurt sauce.

Transfer ⅓ of the yogurt sauce to a clean large bowl, add oil, and whisk to combine the dressing. (Reserve remaining yogurt sauce for serving.)

Halve tomatoes lengthwise, then cut into ½-inch thick wedges. Add to the bowl with the dressing, along with arugula, and toss to combine the salad.

Divide fritters and salad between plates. Serve with remaining yogurt sauce on the side for dipping and enjoy!

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