Pork and Bacon Brunch Patties


  • 450g (1lb) lean pork mince
  • 75g (3oz) lean rashers dry cured back bacon
  • Black pepper
  • 3 large potatoes
  • 1 onion
  • 15ml (1tbsp) oil

To serve

  • Cherry tomatoes
  • Eggs


  1. Take 450 (1lb) lean pork mince and 75g (3oz) lean rashers dry cured back bacon, finely chopped, and mix together. Season with black pepper.
  2. Shape into 4-8 thinnish patties.
  3. Make Potato Rosti: Take 3 large potatoes, peeled and grated, place on clean tea towel or kitchen towel to absorb the moisture.
  4. Place in a bowl and add to this 1 onion, peeled and grated, and season. Combine together.
  5. Heat 15ml (1tbsp) oil in a large frying pan, take a handful of the potato/onion mixture and cook until golden brown each side, turning carefully.
  6. To bind, squash together while cooking.
  7. Meanwhile, heat griddle plate or frying pan and cook patties for about 4-5 minutes until thoroughly cooked.

Serving Suggestion:

Serve pork and bacon patties with potato rosti, cherry tomatoes and a poached egg.