Spinach and Feta Pork Patties

Finely chop spinach. Heat a large non-stick pan over medium heat. When hot, add spinach to the dry pan. Cook, stirring often, until wilted. Transfer to a paper towel-lined plate to cool slightly.

While spinach cools, core, then cut pepper into 1/4-inch slices. Halve tomatoes. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.

Add breadcrumbs, cooked spinach, Lemon-Pepper Seasoning, lemon zest, garlic and half the feta to a medium bowl. Add pork, then combine. (TIP: If you prefer more tender patties, add an egg to mixture.) Form mixture into eight 2-inch-wide patties (16 patties for 4 ppl).

Reheat the same pan (from step 1) over medium. When the pan is hot, add 1/2 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.) Pan-fry until cooked through, 3-4 min per side. Transfer to a plate, then cover to keep warm.

Meanwhile, add lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, peppers, spring mix and remaining feta, then toss to combine.

Divide pork patties and lemony tomato-pepper salad between plates. Squeeze a lemon wedge over top, if desired.