Crispy Gluten-Free Pork Sausage Patties with Herb-Roasted Sweet Potato Wedges
Gluten-Free
A 548-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.
| Calories | 548 |
| Protein | 38g |
| Carbs | 50g |
| Fat | 23g |
Ingredients
- 300g lean ground pork
- 1 tsp dried sage
- 0.5 tsp dried thyme
- 0.25 tsp garlic powder
- Pinch of cayenne pepper (optional)
- Salt and black pepper to taste
- 2 medium sweet potatoes (approx. 400g total)
- 1 tbsp olive oil
- 0.5 tsp paprika
- 0.25 tsp onion powder
- Fresh parsley, chopped (for garnish)
Instructions
- Prep: Preheat your oven to 200°C (400°F) or preheat the air fryer to 190°C (375°F). Wash and scrub the sweet potatoes, then cut them into wedges. In a bowl, toss the sweet potato wedges with 0.5 tbsp olive oil, paprika, onion powder, salt, and pepper until evenly coated.
- Roast Sweet Potatoes: Spread the seasoned sweet potato wedges in a single layer on a baking sheet (if using oven) or in the air fryer basket. Roast for 20-25 minutes, or until tender and slightly crispy, flipping halfway through. If using an air fryer, cook for 15-20 minutes, shaking the basket occasionally.
- Prepare Patties: While the sweet potatoes cook, combine the ground pork, dried sage, dried thyme, garlic powder, cayenne pepper (if using), salt, and black pepper in a medium bowl. Mix gently until just combined, being careful not to overmix.
- Form Patties: Divide the pork mixture into 4 equal portions and shape them into thin patties, about 1-inch thick. Flatten them slightly to ensure even cooking and a crispy exterior.
- Cook Patties: Heat the remaining 0.5 tbsp olive oil in a non-stick pan over medium heat on the hob. Cook the pork patties for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 71°C/160°F).
- Serve: Plate two crispy pork sausage patties alongside a serving of the herb-roasted sweet potato wedges. Garnish with fresh chopped parsley.
- Top tip: For extra crispy sweet potato wedges, soak them in cold water for 30 minutes before roasting, then pat them completely dry. This removes excess starch, leading to a crispier result.