Smart Mexican-Inspired Pork Chorizo Patties
with Tomato, Charred Corn and Spinach Salad
Shake up dinnertime with a loaded, smart salad of savoury, Mexican-spiced pork chorizo patties, spinach, tomatoes, charred corn and, of course, tangy ranch to tie it all together!
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
Chorizo Sausage, uncased
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Baby Spinach
1 unit(s)
Tomato
56 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)
1 tbsp
Mexican Seasoning
½ tsp
Garlic Salt
Not included in your delivery
½ tsp
Sugar*
4 tsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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 chorizo, 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 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 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.
