Make a double recipe of these, shape them and then freeze for brunches. I love these between butter pan rolls! The first time you make these use the amounts of spices listed, you might however want a stronger flavor, so the next time you make them just adjust all spices to taste. This recipe will not work well with lean pork, the patties will be very dry, so try to purchase ground pork with some extra fat in it for flavor and texture. The garlic is optional, I added it in when I made these, only because we love garlic. I strongly advise you to prepare the patties (do not cook) shape and refrigerate overnight, as the flavors will blend and become stronger, they do take on a whole different flavor when left overnight.