4 baking potatoes, unpeeled, each cut into 8-10 wedges
2 tbsp olive oil
zest and juice 1 lemon
50g fresh gluten free breadcrumbs
500g pack pork mince
50g grated parmesan
2 tbsp chopped parsley
1 tsp garlic infused oil
Heat oven to 200C/180C fan/gas 6. Toss potato wedges in a large roasting tin with 1 tbsp oil and lemon juice. Spread out in a single layer.
Bake for 35-45 mins, turning halfway, until golden brown and crisp.
Meanwhile, place the gluten free breadcrumbs in a mixing bowl and moisten with 2 tbsp cold water.
Add the mince, Parmesan, parsley, garlic oil and lemon zest. Season, mix well, then shape into 4 large, flat patties.
Heat remaining oil in a pan and cook the patties for 7 mins on each side, or until they have a golden crust and are cooked through (alternatively, cook on the barbecue).
Serve with the wedges and a tomato and rocket salad, if you like.
Recipe adapted from: Good Food