From the Illinois Council on Renal Nutrition. I've fiddled with this recipe a bit, adding some crushed low-sodium crackers to hold in some of the moisture; without it, I thought these turned out a little dense and dry rather than tender.
3/4 lb. ground pork
1 tablespoon minced parsley
1/2 teaspoon rubbed sage
1/2 teaspoon paprika
1/4 teaspoon onion powder or grated onion
1/4 teaspoon thyme leaves
1/4 teaspoon fennel seeds
1/4 teaspoon pepper
10 crushed low-sodium saltines
Thirty minutes before serving: Combine all ingredients in a medium bowl with hands. Shape mixture into six 1-inch-thick round patties. In a 12-inch skillet, over medium heat, cook patties until they are browned on both sides and cooked throughout, about 20 minutes, turning occasionally. Makes 6 servings.
Nutrient content per 1 patty: Protein 14 g Sodium 45 mg Potassium 210 mg Phosphorus 110 mg