with Roasted Veggies and Gravy
Ingredients: Ground pork • Yellow potato • Zucchini • Carrots • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • All-purpose flour (wheat) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Pork
250 g
Yellow Potato
200 g
Carrot
1 unit(s)
Zucchini
1 unit(s)
Sage
7 g
Cranberry Spread
2 tbsp
Chicken Broth Concentrate
1 unit(s)
Soy Sauce
0.5 tbsp
Garlic Salt
4 g
Crispy Shallots
28 g
All-Purpose Flour
1 tbsp
Whole Grain Mustard
1 tbsp
Oil*
2 tsp
Salt*
0.125 tsp
Pepper*
0.25 tsp
Butter*
0.5 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- To the prepared baking sheet, add potatoes, carrots and 1 tsp (2 tsp) oil. Season with half the garlic salt and pepper. Toss to coat.
- Roast in the bottom of the oven 10-12 min, until veggies begin to turn golden.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.
- Strip sage leaves from stems, then finely chop.
- To a large bowl, add pork, half the sage, half the crispy shallots, half the mustard and remaining garlic salt. Season with pepper, then combine. (NOTE: If you really love sage, add all of it!)
- Form mixture into 4 (8) 2-inch-wide patties. (NOTE: Your mixture may look wet; this is normal!)
- Heat a large non-stick pan over medium-high.
- While pan heats, line another baking sheet with parchment paper.
- When the pan is hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry patties 1-3 min per side, flipping halfway, until golden. (NOTE: Patties will finish cooking in step 4.)
- While patties sear, add zucchini to veggies in the oven. Stir to mix. Roast 8-10 min, until veggies are tender and golden.
- Once seared, transfer patties to the prepared baking sheet. Reserve fat in the pan.
- Spread cranberry spread over patties.
- Roast in the top of the oven 7-9 min, until cooked through.**
- When veggies and patties are almost done, reheat the same pan over medium-low.
- Add 1/2 tbsp (1 tbsp) butter. Swirl pan 30 sec, until melted.
- Sprinkle flour over top. Stir to combine.
- Add soy sauce, broth concentrate and remaining mustard. Stir to mix.
- Slowly add 3/4 cup (1 1/2 cups) water. Cook 2-4 min, whisking often, until gravy is smooth and thickens slightly. Season with salt and pepper.
- Divide veggies between plates.
- Top with patties.
- Stir any pork juices from the baking sheet into gravy. Spoon gravy over patties.
- Sprinkle remaining crispy shallots over top.
640
kcal
Calories
38
g
Fat
15
g
Saturated Fat
49
g
Carbohydrate
15
g
Sugar
5
g
Dietary Fiber
34
g
Protein
105
mg
Cholesterol
1340
mg
Sodium
0.4
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
