PORK & PRUNE BURGERS
These little beauties started off as meatballs when I had friends over for dinner and only had some sausage meat and sad little prunes with which to make a miracle meal. I liked them so much, I made them again as burgers.
(Makes 6) 87p each
6 dried prunes, sliced, 30p
1 onion, diced, 9p
400g free-range pork mince, £4.50
Handful of coriander, chopped finely, 20p
Pinch of nutmeg, 1p
2 tbsp flour, 6p
2 tbsp oil, 6p
Put the prunes, onions and pork mince in a mixing bowl. Add the coriander, season, then add the nutmeg and flour and mix well with your hands or a wooden spoon.
Cover the mixture and chill for at least 30 minutes – or, if you’re in a rush, add an egg and an extra two tablespoons of flour to bind.
Shape into six burgers and fry for seven to eight minutes on each side on a medium heat until cooked through.
TIP: If you don’t have any prunes, you can substitute with sultanas. Soak them in a little water and ping them in the microwave for a minute to fatten them up.
First published in The Guardian, 20 March 2014. Photograph by Frantzesco Kangaris for The Guardian.
Jack Monroe. Twitter: @BootstrapCook
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