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Pork and Sage Fritters    HT  MC  35mins



Serves 4   Hot  Leftovers  Pork   Herbs   Main Course 



100g/4oz Plain Flour

1 teasp Baking Powder

Salt and Black pepper
2 Eggs, separated
150ml/5fl.oz.  Milk
300g/11oz  Cooked (leftover) Roast Pork, chopped
2 teasp Freshly Chopped Sage
2 tbsp Vegetable Oil



1. Preheat the oven or grill to low. Place the flour and baking powder in a large mixing bowl. mix well then add the egg yolks and mix lightly.


2. Add the milk and blend with a wooden spoon or hand mixer until smooth.


3. In another mixing bowl, whisk the egg whites until soft peaks form then fold into the batter.

4. Add the pork, sage and pepper and mix.

5. Heat half the oil in a large frying pan until very hot, then drop 4 tablespoonfuls of the batter mixture into the pan, keeping them spaced well apart.


6. Reduce the heat to low and cook for a few minutes until the underneath is set and browned.


7. Turn and cook the other side until set golden brown then remove the fritters from the pan and keep warm.


8. Heat the remaining oil in the pan and cook the last four fritters as above. 


Serve hot with a tomato sauce and vegetables of your choice.



More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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