Coconut Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties bring serious flavor to your morning without any of the fuss — smoky, cumin-spiced ground pork seared in avocado oil until deeply browned and juicy on the inside. The spice blend of oregano, smoked paprika, and garlic powder does a lot of heavy lifting, giving each patty a bold, savory character that feels anything but plain. What really sets this recipe apart is the bright, tangy salsa verde made from scratch with fresh tomatillos, jalapeño, cilantro, and lime juice — it cuts right through the richness of the pork and wakes everything up. Every single ingredient here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. Store-bought breakfast sausage and jarred salsas can be surprisingly tricky, often hiding unexpected additives, so making both components yourself puts you fully in control. The technique is straightforward — a hot skillet, a good sear, and a quick blitz of the salsa in a blender — making this totally achievable even on a busy weekday morning. Whether you spoon the salsa verde right over the top or keep it on the side for dipping, this is the kind of breakfast that actually keeps you going.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salsa verde
- 6 medium tomatillos, husked and rinsed
- 1 jalapeño, stemmed and roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp salt
For the patties
- 1 lb ground pork
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp avocado oil
Instructions
- 1
Quarter the tomatillos and place them in a blender or food processor along with the jalapeño, cilantro, lime juice, and 1/2 tsp salt. Pulse until the salsa is slightly chunky but cohesive, about 8–10 short pulses. Taste and adjust salt, then set aside.
- 2
In a large mixing bowl, combine the ground pork, cumin, oregano, smoked paprika, garlic powder, 1/2 tsp salt, black pepper, and red pepper flakes, if using. Mix with your hands just until the spices are evenly distributed — do not overwork the meat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!