Recipe

This fun and filling lunchtime idea provides a healthier spin on a breakfast muffin.

Serves: 12 people   |   Prep time: 5 minutes   |   Cooking time: 14 minutes

British   |   Breakfast  

  

Ingredients

• 500g Ashfields 100% British 5% Fat Lean Pork Mince
• 1 small Wonky Brown Onion (approx. 50g)
• 1 Mini British Apple
• 1 Toasting Muffin
• 1 Emporium Kids Original Cheese Slice
• ½ tsp Stonemill Garlic Granules  

  

Method

1. Preheat the oven to 200°C and place a 9cm circular cookie cutter on a baking tray (you will need two trays in total, so have both ready!)
2. Tip pork mince into a medium-sized mixing bowl.
3. Grate the apple and onion, and add to the pork mince along with garlic granules (and a little black pepper if you’d like).
4. Using your hands, combine everything in the mixing bowl.
5. Use a knife to roughly divide the mixture into quarters in the bowl. Remove one quarter and split into three on a plate.
6. Take one portion of the meat mixture, roll it into a ball and then squash. Place this inside the cookie cutter and press it out evenly (you can do this with a teaspoon if you’d rather). When you have removed the cookie cutter you should have a perfectly round patty! Repeat for all 12 patties.
7. Pop the trays in the oven for 12-14 minutes, flipping halfway.
8. Once fully cooked through, remove from the baking tray and cool on a cooling rack.
9. Once fully cooled you can transfer them to a tub to put in the fridge or freeze them flat in freezer bags until needed.
10. Pop the Toasting Muffin in the toaster, then transfer to cooling rack to cool.
11. Once both items are fully cool assemble your sandwich by sparingly buttering the muffin and adding the patty and cheese slice, and pack with an ice pack.
12. OPTIONAL: Add a little pot of reduced sugar ketchup for dunking, if you have a ketchup fan.