Slow Carb: Pork Patties with Dijon-Onion Sauce
over Veggie Hash
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
The mix of ground pork, Dijon, garlic and peppery spices promises full-bodied flavour. Even more so when you lavish the browned patties with a sauce made from onions, garlic and a touch more sharp mustard. Go for comfort, and serve with a hash of meaty portobello mushrooms, sweet pepper and kale.
We will send you:
- 250g Canadian-raised lean ground pork (high-protein serving)
- 15ml Minced garlic
- 120g Chopped kale
- 50g Diced onions
- 2 Portobello mushrooms
- 1 Sweet pepper
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Mustard, Sulphites
You will need:
2 Large pans
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
6 g
Sodium
770 mg
Total Carb
21 g
Sugars
9 g
Protein
29 g
Fibre
5 g
Preparation
Prepare the patties
In a large bowl, combine the pork, ½ the garlic, ½ the mustard, ⅔ of the spices and S&P. Form into 4 small patties (double for 4 portions).
Cook the patties
In a large 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 and reserve the pan.
Mise en place
Meanwhile, remove the stems from the mushrooms; medium-dice. Halve, core and medium-dice the sweet pepper.
Make the hash
In a second large pan, heat a drizzle of oil on medium. Add ½ the onions and sauté, 1 to 2 min., until fragrant. Add the mushrooms, sweet pepper, remaining spices and S&P. Sauté, 3 to 4 min., until the mushrooms begin to brown and the sweet pepper begins to soften. Add the kale and sauté, 2 to 3 min., until wilted.
Make the sauce
Meanwhile, in the reserved pan, heat a drizzle of oil on medium. Add the remaining garlic and onions. Sauté, 1 to 2 min., until fragrant. Add the demi-glace, remaining mustard, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 1 to 2 min., until slightly thickened.
Plate your dish
Divide the hash between your plates. Top with the patties and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
