Ingredients
3 Tbs. vegetable oil; more as needed
2 tart cooking apples (15 oz. total), like Granny Smith or Pink Lady, peeled, cored, and cut into 1/4-inch dice
1 bunch scallions, thinly sliced, white and green parts divided
2 lb. ground pork (avoid pork labeled 'extra tender,' if possible)
1/2 cup loosely packed fresh sage leaves, finely chopped
1-1/2 tsp. fennel seeds, crushed in a mortar or lightly chopped
1 tsp. table salt
3/4 tsp. freshly ground black pepper
Fine Cooking
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2 tart cooking apples (15 oz. total), like Granny Smith or Pink Lady, peeled, cored, and cut into 1/4-inch dice
1 bunch scallions, thinly sliced, white and green parts divided
2 lb. ground pork (avoid pork labeled 'extra tender,' if possible)
1/2 cup loosely packed fresh sage leaves, finely chopped
1-1/2 tsp. fennel seeds, crushed in a mortar or lightly chopped
1 tsp. table salt
3/4 tsp. freshly ground black pepper
Description
The Patties Can Be Kept Warm For Up To An Hour, But The More Freshly Cooked They Are, The Juicier They'll Taste.Yields 16 2-1/2-inch Patties; Serves Eight.
Fine Cooking
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