500g pork mince
1 egg – beaten
1 medium cooking apple - grated
1 tbs chopped fresh sage
1 tbs chopped fresh parsley
1 dessert spoon chopped fresh lemon thyme
1 ½ tbs chopped fresh chives - onion and/or garlic
¼ tsp celery salt
Place the mince in a large mixing bowl
Add the beaten egg and mix together
Add all the chopped herbs, celery salt and a couple of turns of black pepper
Mix thoroughly together
Add the grated apple and mix in
Divide into 4 or 6 rounds (I use disposable thin latex gloves for this)
You’ll need to squeeze out excess moisture as you do this
Place onto a baking tray and flatten.
Keep in the fridge if you wish to save until later or freeze
To grill - place them under a hot grill, for about thirty minutes, turning over half way.
NB Sometimes the grated apple begins to burn at the edges, if this happens place a sheet of kitchen foil over the top finish cooking.
Always check the middle to make sure they are cooked through before removing.
These go extremely well with my:
Apple and Lemon Verbena Sauce