How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Harissa Pork Patties Or Burgers?

You need 8 ingredients. The key ingredients include: 1 lb good quality sausage meat, 1 -2 tablespoon harissa, more if you want it spicier, 1 small red onion, very finely chopped, 1 clove garlic, crushed, and more.

Is Harissa Pork Patties Or Burgers suitable as meat & poultry?

Yes, Harissa Pork Patties Or Burgers falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Harissa Pork Patties Or Burgers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harissa Pork Patties Or Burgers Recipe

Name: Harissa Pork Patties Or Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb good quality sausage meat; 1 -2 tablespoon harissa, more if you want it spicier; 1 small red onion, very finely chopped; 1 clove garlic, crushed; 2 tablespoons finely chopped flat leaf parsley (or a mix of coriander and parsley); 1 tablespoon chopped chives; 2 tablespoons olive oil; lemon slice, to serve

Harissa Pork Patties Or Burgers – a delicious recipe with sausage meat, red onion, clove garlic, flat leaf parsley, chives, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lb good quality sausage meat
1 -2 tablespoon harissa, more if you want it spicier
1 small red onion, very finely chopped
1 clove garlic, crushed
2 tablespoons finely chopped flat leaf parsley (or a mix of coriander and parsley)
1 tablespoon chopped chives
2 tablespoons olive oil
lemon slice, to serve

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
76 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Harissa Pork Patties Or Burgers

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