Nickel Allergy Friendly Whole30 Salsa Verde Pork Breakfast Patties

Total time35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Whole30 Salsa Verde Pork Breakfast Patties

About Fig

Fig 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
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
See all
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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!