2 cups shredded cold boneless, skinless pork shoulder roast
2 cups mashed cold skinned boiled potatoes
4 cloves garlic, minced
1 tsp ground cumin
½ cup milk
Salt and pepper, to season
1 cup green cabbage, shredded
2 cups breadcrumbs, made from stale bread
vegetable oil, to fry
fresh coleslaw, to serve
mustard, to serve
- Combine pork, potatoes, garlic and cumin in a large bowl and mix with your hands until well combined. Add eggs and milk, season generously, then fold in cabbage. Form into eight 8cm-dia. patties, then coat with breadcrumbs.
- Heat vegetable oil in a deep heavy-based frying pan over a medium heat. Cook patties for 4 minutes each side or until crisp, then drain on paper towel. Serve with coleslaw and mustard pickles.