Savoury Pork, Apple and Oat Patties
Montreal Steak Spiced Squash
Grated apple and oats fill out tender pork patties for an oh so classic pairing. Smothered in onion gravy and served with Montreal seasoned squash...what more could you want in 20 minutes!
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
170 g
Butternut Squash, cubes
10 g
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Granny Smith Apple
113 g
Onion, sliced
2 unit(s)
Chicken Broth Concentrate
2 unit(s)
Garlic, cloves
7 g
Thyme
½ cup
Cheese Curds
170 g
Green Beans
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Nutrition Values
Utensils
Cooking Steps
Trim, then cut the green beans in half. Toss beans and squash with Montreal Steak spice and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Roast in the top of the oven, flipping halfway through cooking, until tender, 12-15 min.
While the veggies roast, coarsely grate half the apple (grate a whole apple for 4 ppl). Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Peel, then mince the garlic. Strip 1 tbsp thyme leaves (dbl for 4ppl) from the stems.
Combine pork, oats, grated apple, thyme and garlic in a large bowl. Season with pepper. Roll pork mixture into 2 equal-sized patties (NOTE: 4 for 4ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then the patties. Pan-fry, until patties are golden-brow, 2-3 min per side. Transfer patties to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 4-5 min. **
Re-heat the same pan over medium-high. When hot, add 2 tbsp butter (dbl for 4ppl), then the onions. Cook, stirring often until softened, 2-3 min. Add flour and cook, stirring often, until coated, 1-2 min. Add 3/4 cup water (dbl for 4ppl) and broth concentrates to the pan. Bring to a boil and cook, stirring often, until sauce thickens, 3-4 min. Season with salt and pepper.
Divide the roasted veggies and pork patties between plates. Top with the cheese curds. Spoon the onion gravy over top.