Pork and Parmesan Patties
with Sweet Potato Wedges and Green Beans
Savoury pork patties with sweet potato wedges and blackened green beans makes for a tasty dish. This delicious classic is finished with gravy and is a guaranteed household winner!
The quantities provided above are averages only.
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
340 g
Sweet Potato
170 g
Green Beans
1 sprig
Rosemary
56 g
Yellow Onion
1 unit
Garlic, cloves
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
4 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While sweet potatoes roast, strip rosemary leaves from stem, then finely chop. Trim green beans. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Add pork, garlic, Parmesan, breadcrumbs, half the rosemary and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Divide pork mixture into 8 equal portions (16 for 4 ppl). Roll into balls, then flatten into 1/2-inch-thick patties.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch!) Cook until golden-brown and cooked through, 3-5 min per side.** Transfer patties to a plate and cover to keep warm. Remove the pan from heat and carefully wipe clean.
Reheat the same large non-stick pan over medium-high. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer green beans to a plate and cover to keep warm.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and remaining rosemary. Cook, stirring often, until onions soften, 2-3 min. Reduce the heat to medium. Add 1 tbsp butter (dbl for 4 ppl), then sprinkle flour over top. Cook, stirring often, until a thick paste forms. Whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens, 3-4 min.
Divide patties, green beans and sweet potato wedges between plates. Drizzle gravy over patties.
