A succulent and crispy pork fritter with an extra kick of flavour.
6 x 200-250g Pork loin steak
30g Parmesan, finely grated
Preference Seasoned flour
3 Free range eggs, lightly beaten
200g Crème fraise fraiche
2g Chilli powder
1/2 Lemon juice and zest
To Taste Salt and cracked pepper
Step 1 Lightly beat the pork steaks with a meat hammer until they are about half of their original thickness.
Step 2 Put the seasoned flour, beaten eggs and breadcrumbs mixed with the parmesan into three separate bowls. Dip a steak into the flour and pat off the excess.
Step 3 Then dip it into the egg, then into the breadcrumb/parmesan.
Step 4 Do this with each steak. Preheat the grill to setting 5.
Step 5 Once heated, brush with a little oil and place the fritters onto the plate.
Step 6 Cook each side for about 10 minutes or until the juices run clear.
Step 7 To make the chilli creme fraiche, mix the creme fraiche, chilli powder, lemon and seasoning together in a bowl.
Step 8 Chef's Tip: For a fresh and light lunch serve with a potato salad.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.