Pork and Parmesan Patties
with Butternut Squash Mash and Green Beans
This dish will have your winter blahs nixed in no time. Savoury pork patties sided with creamy mashed squash and blackened green beans make for a tasty dish. Plus, we finish it with gravy, so it's a guaranteed winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
12 g
Garlic
7 g
Rosemary
680 g
Butternut Squash, cubes
340 g
Green Beans
4 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
½ cup
Parmesan Cheese
(Contains Milk)
2 unit
Chicken Broth Concentrate
113 g
Onion, sliced
2 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
5 tbsp
Unsalted Butter*
(Contains Milk)
5 tbsp
Oil*
Nutrition Values
Instructions
Preheat your oven to 400°F (to roast green beans). Start prepping when your oven comes up to temp! Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* In a large pot, combine squash, 1 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer, uncovered, until squash is fork-tender, 18-20 min. Meanwhile, mince or grate garlic. Strip a few rosemary leaves from stems and finely chop 1 tbsp.
In a medium bowl, combine pork, Parmesan, breadcrumbs, garlic and half the rosemary. Season with pepper and 1/2 tsp salt. Divide mixture into 12 equal portions. Roll them into balls, then flatten them into 1/2-inch thick patties. On a baking sheet, toss green beans with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until tender, 12-14 min.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then half the patties. Pan-fry, until golden-brown and cooked through, 3-5 min. (TIP: Cook each piece to a minimum internal temp. of 71°C/160°F, as size may vary.**) Transfer to a plate and cover with foil to keep warm. Repeat with another 1 tbsp oil and remaining patties.
Meanwhile, when squash is tender, drain and return it to the same pot. Using a potato masher, mash in 3 tbsp butter and 1/4 cup milk until smooth. Season with salt and pepper. When patties are done, add onions and remaining rosemary to same pan. (NOTE: Add 1 tbsp oil, if pan is dry!) Cook, stirring, until onions soften, 3-4 min.
To the pan with onions, add 2 tbsp butter, then sprinkle over flour. Whisk together until a thick paste forms. Increase heat to medium-high. Whisk in 1 1/2 cups water and broth concentrates. Simmer, whisking often, until gravy thickens, 2-3 min. Season with salt and pepper.
Divide beans, patties and squash mash between plates. Drizzle over gravy.
