Ingredients
Method
1.Dry-fry the fennel and coriander seeds in a frying pan over medium heat until fragrant. Transfer to a mortar and pestle and crush the spices, but don’t grind to a fine powder.
2.Combine the spices, garlic, rind, salt and pepper in a bowl with the pork. Using your hands, combine thoroughly – give it a real workout. Shape the mixture into oval-shaped patties or to whatever shape bread rolls you intend to use.
3.Heat the oil in the same frying pan; cook the patties over a medium-high heat for about 4 minutes each side or until browned and just cooked through.
4.Serve the patties on bread rolls with lettuce, tomato relish and caramelised onion, if desired.
To make caramelised onion, heat a little oil in a frying pan; add 2 thinly sliced onions. Cook, stirring occasionally, over a low heat for about 15 minutes or until soft and browned lightly. Stir in a little brown sugar and a splash of balsamic vinegar when onions are almost tender.
Note
