Name: Chorizo & Feta Stuffed Crispy Pork Patties with Yogurt-Crème Fraîche Sauce
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 grams ground pork (Schweinegehacktes); 2 large eggs; 100 grams crumbled feta cheese; 50 grams Spanish chorizo (finely diced); 1/4 cup Greek yogurt; 1/4 cup crème fraîche; 2 tablespoons heavy cream (Schlagsahne); 2 tablespoons fresh cilantro (chopped); 1 tablespoon lime juice; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon fresh ginger (minced); 1 teaspoon Vietnamese fish sauce; 2 tablespoons olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 tablespoon Italian parsley (chopped); 1/2 jalapeño (minced, optional garnish)

Chorizo & Feta Stuffed Crispy Pork Patties with Yogurt-Crème Fraîche Sauce

A bold seven-cuisine fusion dish featuring seasoned ground pork patties stuffed with spiced chorizo and creamy feta, pan-fried until golden, and topped with a tangy Greek yogurt and French crème fraîche sauce infused with Vietnamese and Mexican spices. This innovative creation bridges Italian comfort food, American burger traditions, Mexican heat, French sophistication, Greek creaminess, Spanish chorizo boldness, and Vietnamese aromatic complexity.

35 min

Medium

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet1/10

Salty7/10

Sour4/10

Umami8/10

Spicy4/10

🥄 Texture

Crisp, golden-brown exterior from pan-frying gives an immediate crunchy bite, while the pork patty inside stays juicy and tender. The melted feta and chorizo center is creamy and slightly crumbly, and the cool yogurt–crème fraîche sauce adds a smooth, velvety contrast.

👃 Aroma

Smoky and savory top notes from the chorizo and smoked paprika combine with rich pork and a subtle fermented umami from the fish sauce. Bright citrusy cilantro and lime, plus a fresh ginger lift, round out the aroma with herbaceous and zesty accents.

🍷 Pairs Well With

A crisp, acidic white like Albariño or Sauvignon Blanc to cut the richness; alternatively a lightly hopped amber ale or a dry lager. For non-alcoholic, sparkling water with lime or a ginger-lime iced tea complements the flavors.

🥗 Side Dishes

Simple cucumber-tomato salad with lemon dressing, roasted or smashed potatoes, or a herbed rice pilaf. Grilled seasonal vegetables or warm flatbreads (pita or lavash) also pair well to soak up the sauce.

Ingredients(21 items)

1500 grams ground pork (Schweinegehacktes)

22 large eggs

3100 grams crumbled feta cheese

450 grams Spanish chorizo (finely diced)

51/4 cup Greek yogurt

61/4 cup crème fraîche

72 tablespoons heavy cream (Schlagsahne)

82 tablespoons fresh cilantro (chopped)

91 tablespoon lime juice

101 teaspoon cumin

111 teaspoon smoked paprika

121/2 teaspoon cayenne pepper

131/2 teaspoon garlic powder

141/2 teaspoon onion powder

151 teaspoon fresh ginger (minced)

161 teaspoon Vietnamese fish sauce

172 tablespoons olive oil

181/2 teaspoon sea salt

191/4 teaspoon black pepper

201 tablespoon Italian parsley (chopped)

211/2 jalapeño (minced, optional garnish)

Instructions

In a small bowl, combine Greek yogurt, crème fraîche, heavy cream, lime juice, cilantro, fish sauce, and 1/4 teaspoon cumin. Mix until smooth and refrigerate until serving.

In a separate bowl, combine ground pork, 1 egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, onion powder, and Italian parsley.

In another small bowl, mix diced chorizo with feta cheese, remaining cumin, smoked paprika, and cayenne pepper.

Divide pork mixture into 8 equal portions. Flatten each portion into a thin patty. Place 1 tablespoon of the chorizo-feta mixture in the center of each patty.

Fold the edges of each patty over the filling and gently reshape into a compact patty about 3/4 inch thick, ensuring filling is sealed inside.

Beat the remaining egg in a small bowl. Brush the top of each patty with beaten egg.

Heat olive oil in a large skillet over medium-high heat (approximately 2-3 minutes until shimmering).

Carefully place patties in the hot skillet, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on the first side until golden brown and crispy.

Flip patties carefully and cook for an additional 4-5 minutes on the second side until internal temperature reaches 160°F (71°C) and the filling is hot throughout.

Remove patties from skillet and let rest for 2 minutes on a clean plate.

Mince fresh ginger and add to the yogurt sauce just before serving for maximum flavor.

Plate patties and generously drizzle or dollop the yogurt-crème fraîche sauce over the top. Garnish with additional cilantro and minced jalapeño if desired.

Serve immediately while patties are still warm and crispy on the outside.