Seed Oil Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are the kind of morning upgrade that makes you actually want to get out of bed — smoky, cumin-spiced ground pork seared in avocado oil until the crust is deeply golden and irresistible. Avocado oil is the only cooking fat here, which means no industrial seed oils anywhere in the recipe, just a clean, high-heat-stable option that lets the pork develop a serious sear without any compromise. The spice blend of cumin, smoked paprika, oregano, and garlic powder does a lot of heavy lifting, giving each patty a bold, savory depth that tastes far more complex than the ingredient list suggests. The homemade salsa verde — blitzed tomatillos, jalapeño, cilantro, and fresh lime juice — comes together in minutes and adds a bright, tangy punch that cuts right through the richness of the pork. Because you're making the salsa from scratch, there are no hidden additives or mystery oils to worry about, just fresh produce and a squeeze of citrus. Spoon it generously over the top or keep it on the side for dipping; either way, it transforms a simple patty into something that feels genuinely restaurant-worthy. This is the kind of breakfast that keeps you full and satisfied well into the afternoon.
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!