Cal Smart Pork Patties in Tikka Sauce
with Cilantro Rice
Flecks of cilantro stems don't just make these pork patties look pretty—they also add a ton of flavour! Tikka sauce blends beautifully with cream cheese to give this curry a velvety texture without the heaviness.
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
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
1 unit(s)
Tomato
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains Milk)
¾ cup
Basmati Rice
7 g
Cilantro
½ unit(s)
Lemon
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.31 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, thinly slice cilantro stems.
- Add pork, cilantro stems and half the garlic salt to a medium bowl. Season with pepper, then combine.
- Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add pork patties. Pan-fry until cooked through, 3-4 min per side.**
- Remove from heat. Transfer patties to a plate.
- Meanwhile, cut half the lemon (whole lemon for 4 ppl) into wedges.
- Roughly chop cilantro leaves.
- Roughly chop spinach.
- Cut tomato into 1/2-inch pieces.
- When patties are done, with the pan still off heat, stir in cream cheese, half the tikka sauce (use all for 4 ppl) and 1/4 cup (1/2 cup) water.
- Return the pan to medium. Bring to a simmer, stirring often to combine.
- Once simmering, stir in tomatoes. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Add spinach. Cook, stirring often, until wilted, 1 min.
- Season with pepper and remaining garlic salt.
- Return pork patties to the pan. Gently stir to warm through, 1 min. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.)
- Season with salt and pepper.
- Add half the cilantro to the pot with rice, then fluff with a fork. (TIP: Add 1 tbsp [2 tbsp] butter, then fluff until melted, if desired.)
- Divide cilantro rice between plates.
- Spoon sauce over rice. Top with pork patties.
- Sprinkle with remaining cilantro.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get pork, prep, cook and plate it in the same way the recipe instructs you to prep, cook and plate the turkey.**