Pork and prune patties

Plump prune and fresh sage add a tempting and tasty touch to piquant chilli-spiced patties
By James Martin
Pork and prune patties
  • Rating:
  • Serves: 8
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 6 prunes, stoned and chopped
  • 450 g lean minced pork
  • 2 tbsp sage, finely chopped
  • 1 tsp ground nutmeg
  • 2 pinches red chilli powder
  • 1 pinches black pepper
  • 1 eggs, beaten
  • 85 g lamb's lettuce
  • 1 lemons, juice only
  • 1 tbsp olive oil


1. Mix the prunes with the pork mince, sage, nutmeg and chilli powder and season well with salt and freshly ground black pepper. If necessary, add a little of the beaten egg to bind together. Mould the mixture into eight patties.

2. Cook the patties over a medium heat on the barbeque for about 15 minutes, turning occasionally, being careful not to let the outside overcook before the middles are cooked right the way through.

3. Season the lamb's lettuce and add a squeeze of lemon juice and the olive oil to dress the leaves. Pile the lamb's lettuce on to a large plate, place the patties on top and serve immediately.

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