Pork & Leek Sausage Cakes

Name: Pork & Leek Sausage Cakes
Total time: 1800 s
Yield: 4 cakes
Cuisine: British
Ingredients: 1 leek; 1 onion; 1 tsp demerara sugar; 500 g 5% fat pork mince; 1 tsp garlic puree; 1.5 tbsp dried sage; 1 pinch ground nutmeg; 1 tsp table salt; 0.5 tsp black pepper (approx. 100 twists of a pepper mill); 1 medium egg white; FryLight spray oil

spadget @spadget

Before I started dieting I'd have sausage cakes regularly for breakfast on the weekend. I really missed it so I just had to work out a diet version. It took a few attempts and alterations but I'm happy with the end result finally and if you're following Slimming World it's 1 syn for four large sausage cakes so just 0.25 syns each.

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Ingredients

30 mins

4 cakes

1leek
1onion
1 tspdemerara sugar
500 g5% fat pork mince
1 tspgarlic puree
1.5 tbspdried sage
1 pinchground nutmeg
1 tsptable salt
0.5 tspblack pepper (approx. 100 twists of a pepper mill)
1medium egg white
FryLight spray oil

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Steps

30 mins

1

Finely chop the leek and onion and fry in FryLight until nicely browned. Add the sugar, stir in and keep cooking until sticky and sweet.
2

Spread the leek and onion out on a side plate and put in the freezer to cool down.
3

Measure out all the other ingredients and mix well together with clean hands in a large mixing bowl. Take your time, the leek and onion need to be in the freezer for about 10 minutes.
4

Add the leek and onion mix to the rest of the ingredients and combine well.
5

Divide up in to four sausage cakes and fry in a large pan using more FryLight spray.