Greek Pork Patties with Tzatziki Sauce

Servings: 12-15 pappies |
Cook: 17-20 mins
https://youtube.com/watch?v=dNIXyS6rXTE%22+allowfullscreen%3E%3C

Ingredients

  • 1 lb (500 g) lean ground pork
  • 1/4 cup (50 mL) finely chopped red onion
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1/3 cup (75 mL) fine dry bread crumbs
  • 2 tsp (10 mL) grated lemon rind
  • 2 tbsp (25 mL) chopped fresh dill or 2 tsp (10 mL) dried
  • 2 tbsp (25 mL) chopped fresh mint or 2 tsp (10 mL) dried
  • 1 tbsp (15 mL) chopped fresh oregano or 1 tsp (5 mL) dried
  • 1/8 tsp (0.5 mL) ground cinnamon
  • 1 tsp (5 mL) ground black pepper
  • 1/2 tsp (2 mL) salt
Tzatziki Sauce:
  • 1/2 English cucumber, grated
  • 1 tsp (5 mL) salt
  • 2 tbsp (25 mL) fresh lemon juice
  • 2 tsp (10 mL) grated lemon rind
  • 1 cup (250 mL) Greek yogurt
  • 1 clove garlic, minced
  • 1/4 cup (50 mL) chopped fresh dill

Method

  1. In large bowl, combine all ingredients. Mix well.
  2. Form into 1+1/2-inch meatballs. Place on parchment lined baking sheet.
  3. Gently press down on meatballs with palm of hand to form small patties about 1/2-inch thick.
  4. Bake at 400 F (200 C) on a parchment paper lined baking sheet for 12 – 15 minutes.
  5. Turn over. Bake 5 minutes more or until internal temperature reaches 160 F (70 C).
  6. Serve patties tucked into mini pitas or slider buns with a dollop of Tzatziki Sauce (see below) and your favourite toppings. Topping suggestions: shredded lettuce, tomato slices, thinly sliced cucumber.

Tzatziki Sauce:

  1. Place grated cucumber in strainer over small bowl.
  2. Sprinkle with salt. Toss to combine. Set aside. Let drain 20 minutes.
  3. Rinse cucumber. Squeeze out excess moisture.
  4. In medium bowl, combine cucumber and remaining ingredients. Mix well.
  5. Refrigerate to blend flavours.

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