Savory pork and wild garlic cake

Name: Savory pork and wild garlic cake
Ingredients: approximately 1 kg minced pork meat 1 bunch of ramsons 1 bunch of green onions 1 red chili pepper 2-3 eggs salt and pepper to taste

Appetizers - Savory pork and wild garlic cake by Gabriela M. - Recipia

Savory Pork and Wild Garlic Cake I arrived at this savory cake recipe after several attempts with meatballs, when time was not on my side. I find it much simpler to put everything in a baking dish and let the oven do its job without the need for constant attention. If you have some lean pork leftover and a bit of wild garlic in the spring, it comes together quickly and without complications. Quick Info Total time: approximately 1 hour Preparation time: 15-20 minutes Baking time: 40-45 minutes Servings: 8-10 slices Difficulty: easy Recipe type: appetizer, main course, suitable for family meals or when you have guests Ingredients 1 kg pork shoulder (with as little fat as possible) 1 bunch of wild garlic 1 bunch of green onions 1 red chili pepper (seeded and deveined) 2-3 eggs (I started with 2 and added one when I saw the mixture needed it) salt and pepper to taste Instructions 1. Wash the pork shoulder and cut it into suitable cubes for the meat grinder. Grind all the meat to achieve a homogeneous mixture. 2. Remove the seeds and veins from the chili pepper, then chop it as finely as you can. 3. Slice the wild garlic into thin strips. Chop the green onions into thin rounds. 4. Place the ground meat in a large bowl. Add two eggs, then the chili pepper, wild garlic, and green onions. Mix well with your hands or a large spoon. 5. If the mixture seems too dry or doesn't hold together easily, add the third egg. Mix again until everything is well combined. 6. Season with salt and pepper to taste. If you prefer it spicier, feel free to add a bit more pepper. 7. Grease a loaf pan with a little oil. Pour in the mixture and level it off with a spoon or spatula. 8. Bake in a preheated oven at 180°C for 40-45 minutes, until it is golden brown on top and the mixture is set. 9. Allow the cake to cool in the pan. Once cooled, remove it and slice. Why I Make This Recipe Often It’s the kind of dish that comes together quickly and doesn’t require constant supervision while cooking. Plus, you can use fresh wild garlic while it's in season. This cake is great served warm or cold, easily packed for lunch or served as a main dish alongside a side. Tips and Variations Tips - Chop the ingredients finely, especially the chili pepper, so they distribute evenly. - If you want it to be even more compact, press the mixture down gently in the pan. - For extra flavor, you can use a muffin tin if you have guests and want individual portions. Substitutions - If you don't have wild garlic, you can use garlic (one or two cloves, finely chopped). - Green onions can be replaced with regular onions, but it will change the texture. - The chili pepper can be omitted or replaced with a bell pepper if you prefer it not spicy. Variations - You can add other herbs to taste: parsley or dill. - If you like, you can mix different types of meat (chicken and pork, for example), but ensure they are not too fatty. Serving Ideas - As an appetizer, sliced. - As a main dish, with mashed potatoes or rice. - Alongside a fresh salad. Frequently Asked Questions 1. Can I use store-bought ground meat? Yes, but be mindful of the fat content. Meat that's too fatty can release moisture and change the final texture. 2. Can I make the cake without chili pepper? Yes, the chili is not mandatory. If you don’t want it spicy, you can omit it or use a sweeter pepper. 3. How do I know if the cake is done? The cake is ready when it is nicely browned on top, and if you insert a toothpick in the center, it should come out clean. 4. Can I make it with chicken? Yes, it works with chicken breast or thighs, but the texture and flavor will be a bit more delicate. 5. What if I don’t have a loaf pan? You can use a smaller baking dish or even a muffin tin for individual portions. Nutritional Values Approximately, one slice (out of 10) contains about 180-200 kcal, with roughly 13-15 g protein, 12-14 g fat, and 2-3 g carbohydrates. Values may vary depending on how lean the meat is and how many eggs you use. It doesn’t contain high-carb or hidden-calorie ingredients. Storage and Reheating The cake can be stored in the fridge, in a covered container, for up to 3 days. If you want to reheat it, you can place it in the oven or microwave for a few minutes, but it’s also good cold. I do not recommend freezing it, as the texture changes and it won’t be as enjoyable.

Savory pork and wild garlic cake

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