Roast Pepper-Pork Patties with Carrot, Cucumber, Almond & Dill Salad

Directions

1. Drain the roasted peppers into a bowl and roughly chop them, then divide the peppers between two medium bowls (one bowl will become the salad base).
2. In the first bowl with peppers, add the pork, bread crumbs, egg, salt, and pepper; use your hands to combine until just mixed.
3. Shape the mixture into ½-inch thick patties using a ¼-cup measure, and place them on a plate.
4. Preheat a nonstick skillet over medium-high heat.
5. Once the pan is hot, drizzle in a small amount of olive oil and swirl to coat the bottom; add the patties and cook, flipping once, until they’re golden and cooked through, about 3–4 minutes per side, then transfer to a clean plate.
6. To the second pepper bowl, wash and finely chop the dill leaves and add them to the peppers; then wash, dry, trim, and halve the cucumber lengthwise and slice into thin half-moons, adding them to the bowl.
7. Add the shredded carrots, almonds, and the vinaigrette to the bowl with the peppers, then stir to combine the salad.
8. To serve, divide the patties and the salad between plates and enjoy.