500g pork mince
4 baking potatoes, cut into wedges
2 tbsp olive oil
Zest and juice of 1 lemon
50g fresh breadcrumbs
50g grated parmesan
2 tbsp chopped parsley
1 large garlic clove, crushed
Heat oven to 200C/180C fan/gas 6. Toss the potato wedges in a large roasting tin with 1tbsp oil and the lemon juice. Spread out in a single layer and roast for 34-40 minutes, turning occasionally, until golden brown and crisp.
Meanwhile, place the breadcrumbs in a mixing bowl and moisten with 2 tbsp cold water. Add the mince, parmesan, parsley, garlic and lemon zest. Season and mix well, then shape into 4 large flat patties.
Heat the remaining oil in a pan and cook the patties for 7 minutes on both sides, or until they have a golden crust and are cooked through. Alternatively, grill over a hot BBQ for a flame-grilled taste.
Serve with the wedges and a rocket and tomato salad.
Source: BBC Good Food Magazine, June 2010 edition