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Smart Mexican-Inspired Beef Patties
with Tomato, Charred Corn and Spinach Salad
Shake up dinnertime with a loaded, smart salad of savoury, Mexican-spiced beef patties, spinach, tomatoes, charred corn and, of course, tangy ranch to tie it all together!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Baby Spinach
1 unit(s)
Tomato
56.5 g
Corn Kernels
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Pepitas
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
½ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
4 tsp
Oil*
½ tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then half the corn (use all for 4 ppl).
- Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
- Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min.
- Remove from heat, then transfer corn to a plate to cool.
- Carefully wipe the pan clean.
- Add beef, Mexican Seasoning and panko to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine.
- Divide mixture into 8 equal portions (16 portions for 4 ppl).
- Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
- Reheat the same pan (from step 1) over medium.
- When the pan is hot, add 2 tsp (4 tsp) oil, then patties.
- Cook until golden brown all over and cooked through, 3-4 min per side.**
- Remove from heat. Transfer patties to a plate.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pepitas so they don't burn!)
- Transfer toasted pepitas to a plate.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Cut tomato into 1/4-inch pieces.
- Add spinach, tomatoes and corn to the bowl. Toss to combine.
- Divide salad between plates. Top with patties.
- Drizzle with ranch dressing.
- Sprinkle pepitas and feta over top.
If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the chicken.**
