Walnut Free Whole30 Salsa Verde Pork Breakfast Patties
Bright, bold, and built for a satisfying morning, these spiced pork patties paired with a fresh tomatillo salsa verde are the kind of breakfast that makes you actually want to get out of bed. The patties are seasoned with cumin, smoked paprika, oregano, and garlic powder, so every bite has real depth before the salsa even enters the picture. That salsa verde — blended from tomatillos, jalapeño, cilantro, and fresh lime juice — comes together in minutes and adds a tangy, herbaceous kick that cuts right through the richness of the pork. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. Searing the patties in avocado oil over medium-high heat gives you that deeply browned crust that makes a homemade breakfast patty so much better than anything from a freezer bag. These are also a great fit for anyone following Whole30, since the ingredient list is straightforward and nothing sneaky is hiding in the spice blend. Make a double batch on the weekend and you've got a seriously good weekday breakfast waiting for you.
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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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