Rosemary Fennel Pork Patties (AIP / low FODMAP / SCD)
This recipe is part of a series of recipes I’ve created while treating irritable bowel syndrome (IBS), small intestine bacterial overgrowth (SIBO), and a leaky gut. They are simple, easy, fast, and definitely not lacking in flavor! I hope everyone feels inspired by and benefits from these recipe ideas, but if you have SIBO they might be especially helpful for you! While there are specific dietary protocols one can follow when treating SIBO, everyone’s dietary needs and tolerance levels are unique. Being intuitive, continually monitoring for symptoms, and making dietary adjustments as needed is an important part of the healing process!
When it comes to pork, there’s truly nothing like the abundant flavor and moist texture of pasture raised. Nutritionally speaking, it is also much healthier to consume pork raised in this humane, natural manner. As mentioned in this article, pork from pigs raised on pasture contains significantly more vitamin E, selenium, and vitamin D than pigs raised conventionally. Pasturing pigs is not only better for their quality of life, it’s best for the environment, and it’s definitely supreme for your tastebuds!
With this in mind, I heartily suggest making this recipe with pastured ground pork. Our local food co-op sells amazing ground pork from a farm called Skagit River Ranch. Its fairly high proportion of fat contributes to its incredible flavor and moist texture, which shines through this simple recipe.
Easy and quick to prepare, these patties are lovely eaten hot or cold and are conveniently portable for eating on the go. I think they’re great for breakfast, lunch, dinner, or snacks, and I love that they fit well into my healing diet. Fresh rosemary, fennel, carrots, and a hint of garlic from garlic infused olive oil infuse these patties with all the delicious tastes! Enjoy!
Easy and quick to prepare, these patties are lovely eaten hot or cold and are conveniently portable for eating on the go. I think they're great for breakfast, lunch, dinner, or snacks, and I love that they fit well into my healing diet.
- 1 lb pasture raised ground pork
- 1 cup fennel, chopped
- 1/2 cup carrot, chopped
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp garlic infused olive oil
- 1 tsp sea salt
- Preheat oven to 400 degrees.
- Heat garlic infused olive oil in a skillet on medium heat.
- Add fennel, carrot, and rosemary to skillet and cook, stirring occasionally, about five minutes.
- Remove veggies from skillet and place in a medium sized bowl to let cool a bit.
- When veggies have cooled a bit, add ground pork and salt, and mix everything together. I find using my hands works well for this.
- Form 8 patties from mixture and place on a rimmed baking sheet.
- Bake for about 20 minutes until golden.