Pork and Fennel Patties with Roasted Fennel, Onion & Potatoes
Warmer days are ahead, we can just feel it! Here’s a recipe you can make ahead over the weekend and reheat over the week while at work or for a quick dinner at night with the whole family. Made fresh, this recipe takes about 60 minutes from start to finish and uses our locally raised ground pork. You can find our pork at these local establishments or order direct, enjoy!
2 lbs deutsch family farm ground pork
2 onions, cut into 1-in wedges
4 potatoes, cut into 1-in wedges
2 bulbs fennel, trimmed and cut into 1-in wedges
1/4 c olive oil, plus additional for drizzling
salt and pepper
1/4 c grated parmigiano-reggiano cheese
3 tbsp grated onion
3 to 4 cloves garlic, grated or pasted
1 1/2 tsp fennel seed
3 tbsp finely chopped sage
1/4 c chicken stock
1/4 c balsamic vinegar
3 tbsp dark brown sugar
Combine pork with sage, fennel, garlic, grated onion, salt, pepper and cheese. Form 8 patties.
Combine fennel wedges, potatoes and onions with 1/4 cup olive oil, salt and pepper. Roast 35-40 minutes turning once until tender and the potatoes are crispy.
Combine chicken stock, vinegar and brown sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook until reduced by about half and thick and syrupy, about 10 minutes.
Heat about a tablespoon olive oil in large skillet or on griddle and cook patties 7-8 minutes turning once.
Serve 2 patties with roasted fennel, potato and onions alongside with some balsamic drizzle over the top of the dish. Enjoy!