Shellfish Free Whole30 Salsa Verde Pork Breakfast Patties
Breakfast patties that actually make you excited to get out of bed — these spiced pork rounds are seared hard in avocado oil until deeply browned on both sides, then finished with a bright, blender-fresh salsa verde made from tomatillos, jalapeño, cilantro, and lime. The combination of cumin, smoked paprika, oregano, and garlic powder packed into the ground pork means every bite is layered and bold without needing anything processed or packaged. The salsa verde comes together in under a minute with just a few pulses, and that tangy, herby sauce spooned over the top is what takes these from simple to seriously craveable. Because the whole recipe is built from whole, single-ingredient foods, there's nothing here to second-guess — no fillers, no hidden additives, just clean protein and real produce. Shellfish never enters the picture at any point, so if you're navigating a seafood allergy at the breakfast table, this is a completely stress-free option. The patties sear up with a gorgeous crust thanks to the high heat and avocado oil, and the 160°F finish ensures they're cooked through without drying out. Make a double batch on Sunday and you've got a week of mornings handled.
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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.
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