Protein Swap | Browned Pork Patties with Creamy Whole-Grain Mustard Sauce
Crushed Potatoes & Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
880 /serving
The call for comfort food could not be any clearer this time of year. So take the chill off with a recipe carefully designed to help you chill out. Brussels sprouts roast to softness while baby potatoes whirl in the microwave. The ground pork patties are packing some power under the hood, with caramelized onions and cream worked into the mix. The remainder goes into a sauce with whole-grain mustard—and the rest really is gravy!
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Baby potatoes
- 400g Brussels sprouts
- 15ml Whole-grain mustard
- 30g Panko
- 50g Caramelized onions
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 5g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium heatproof bowl
Parchment paper
Microwave
Total Fat
51 g
Saturated Fat
20 g
Sodium
650 mg
Total Carb
73 g
Sugars
11 g
Protein
39 g
Fibre
13 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the potatoes
Meanwhile, in a medium heatproof bowl, combine the potatoes (halve if large) and a drizzle of oil. Cover tightly with plastic wrap and pierce a few holes. Microwave, 4 to 5 min. (6 to 8 min. for 4 portions), until tender. Add 1 tbsp butter (double for 4 portions) and S&P. Lightly crush the potatoes.
Prepare & cook the patties
Meanwhile, in a medium bowl, combine the pork, panko, 2 tbsp of the cream (double for 4 portions), ½ the onions, the remaining spices and S&P. Form into 2 patties (double for 4 portions). In a medium pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the remaining onions and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the mustard, demi-glace, remaining cream and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Off the heat, add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the Brussels sprouts, potatoes and patties between your plates. Spoon the sauce over the patties. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
