Cal Smart Herby Pork Patties
with DIY Red Pepper Sauce and Spinach Couscous
Inspired by Balkan cevapi sausages, these little pork patties are bursting with savoury flavour. Ajvar, a silky, saucy dip, combines roasted peppers and smooth eggplant. We make our version with roasted pepper pesto to save you some extra work!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
½ cup
Couscous
(Contains Wheat)
½ unit(s)
Eggplant
28 g
Baby Spinach
3 unit(s)
Garlic, cloves
¼ cup
Greek Pesto
½ cup
Roasted Red Pepper Pesto
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
1 unit(s)
Lemon
Not included in your delivery
2 tsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Peel, then cut half the eggplant (whole eggplant for 4 ppl) into 1/2-inch pieces. Add eggplant, half the Mediterranean Spice Blend and half the Greek pesto to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 10-12 min.
Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop spinach. Finely grate garlic. Combine breadcrumbs, half the garlic, remaining Greek pesto and remaining Mediterranean Spice Blend in a large bowl. Crumble in pork, then season with pepper. Stir to recombine. Form mixture into eight 2-inch-wide patties (16 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tsp oil, then patties. (NOTE: For 4 ppl, pan-fry patties in two batches, using 2 tsp oil per batch.) Pan-fry patties until golden-brown and cooked through, 3-4 min per side.**
Meanwhile, add 2/3 cup water and 1/4 tsp (1/2 tsp) salt to a small pot. Cover and bring to a boil over high. Remove from heat, then stir in couscous and spinach. Cover and set aside, 5 min. Fluff with a fork, then stir in lemon zest and 1 tsp (2 tsp) lemon juice.
When eggplant is done, transfer to a medium bowl. Mash with a fork until a coarse paste forms. Add roasted pepper pesto, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) remaining garlic. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Divide couscous between bowls. Top with patties and sauce.
