- 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
- 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.