Pork & Apple Patties with Sweet Potato Wedges & Rainbow Salad

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
500g free-range pork mince
2 sweet potato
1 tbsp wholegrain mustard (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
80g mixed salad leaves
1 cucumber
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 apple
160g greek style yoghurt (Milk)
60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	130Kcal	622Kcal
	542kJ	2602kJ
Fat	7.4g	35g
of which saturates	2.2g	10g
Carbohydrates	10g	48g
of which sugars	4.0g	19g
Protein	6.2g	30g
Salt	0.16g	0.76g
Fibre	1.2g	5.8g

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7 plants Family-friendly

Pork & Apple Patties with Sweet Potato Wedges & Rainbow Salad

Prep time: 20 mins

Total time: 30 mins

Cuisine: British

Food group: Pork

This crowd-pleasing dinner stars homemade pork & apple patties, cooked until golden. On the side? Vibrant sweet potato wedges and a refreshing salad, made with crunchy cucumbers and juicy tomatoes. Finish with a dollop of mustard yoghurt, for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line 2 baking trays with parchment paper
Pull out a large frying pan, a large bowl, a small bowl, a sieve & a grater

Time for wedges

Cut the sweet potatoes into wedges
Place the wedges onto a lined baking tray and toss with the chilli paste (for those who'd like the heat), 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden

Make the patties

Meanwhile, coarsely grate the apple and squeeze out the excess liquid in a sieve
Add the apple to the large bowl, along with the pork and half the maple mustard dressing. Season generously with salt and pepper and mix well
Form into 4 patties, about 2cm thick

Cook the burgers & finish the prep

Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the patties, season with salt and pepper, and cook for 2 mins per side. Transfer to the other lined baking tray and bake for 10 mins, until cooked through
Meanwhile, halve the tomatoes. Slice the cucumber into 1cm thick half-moons
In the small bowl, mix the yoghurt with the mustard (add less if preferred) and a pinch of salt and pepper

Make the salad & plate up

When everything's ready, in the large bowl, toss together the salad leaves, tomatoes, cucumber and remaining maple & mustard dressing
Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Serve the patties onto plates, with the wedges and salad alongside. Dollop over the mustard yoghurt