Ingredients

• 200g/7oz pork mince
• pinch dried oregano
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 apple
• peeled
• cored and chopped
• pinch paprika
• pinch chilli flakes
• pinch ground cinnamon
• 2 tbsp caster sugar
• 1 tbsp red wine vinegar
• 300ml/½ pint vegetable oil
• for deep frying
• ¼ leek
• cut into rings
• 2 tbsp milk
• 2 tbsp plain flour
• seasoned with salt and freshly ground black pepper
• ½ carrot
• peeled
• cut into batons and blanched
• 30g/1oz butter
• squeeze orange juice

Directions

• For the pork burgers
• place the mince and oregano into a large bowl
• season with salt and freshly ground black pepper and mix well. Shape into two patties.
• Heat the olive oil in a frying pan and fry the patties for 3-4 minutes on each side
• or until golden-brown on all sides and completely cooked through. Remove from the pan and keep warm.
• For the spiced apple chutney
• place all of the chutney ingredients into a small pan and cook over a low heat for 8-10 minutes
• or until the apple has softened and the mixture has thickened.
• For the leek rings
• place the vegetable oil into a deep
• heavy-bottomed pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Dip the leek rings first into the milk
• then in the seasoned flour
• shaking off any excess.
• Carefully place the leek rings into the hot oil. Deep fry for 2-3 minutes
• or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
• For the carrot chips
• place the carrots into a pan with the butter and orange juice and cook over a medium heat for five minutes.
• To serve
• place the pork burgers onto two serving plates with a dollop of the spiced apple chutney and the carrot chips. Top with the leek rings.