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Fennel Seeds (1 tsp)
with the bottom of a glass or chop with a knife to break apart the seeds.
Combine crushed fennel with the
Garlic (3 cloves)
Sun-Dried Tomatoes (2 Tbsp)
Kosher Salt (1/2 Tbsp)
Dried Sage (1 Tbsp)
Ground Thyme (1 tsp)
Coarse Black Pepper (1 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
Water (1/4 cup)
Ground Pork (2 lb)
to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
Portion mixture into 2.5 ounces each. Form into 3 1/2-inch patties either using your hands or pressing into a ring mold. Place on a flat plate or tray and separate layers with parchment.
Add 1 tbsp of
Canola Oil (2 Tbsp)
to your favorite medium-size skillet ( I used cast-iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through.
Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
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