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Herby Pork Sandwiches and Cranberry Sauce
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Herby Pork Sandwiches and Cranberry Sauce

Herby Pork Sandwiches and Cranberry Sauce

with Potato Wedges and Zesty Mayo Dip

Elements of your favourite holiday feast come together between stuffing-inspired garlic toasts with a sweet cranberry sauce and herbed pork patties. Grainy mustard-mayo adds zest, both in the sandwich and as a dipper for the potato wedges.

Tags:
Quick
Allergens:
Soy
Wheat
Milk
Barley
Rye
Sesame
Oats
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Russet Potato

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

28 g

Spring Mix

7 g

Parsley

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

Cranberry Spread

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1150 kcal
Fat66 g
Saturated Fat19 g
Carbohydrate102 g
Sugar13 g
Dietary Fiber6 g
Protein39 g
Cholesterol132 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Instructions

Roast potato wedges
1

Before starting, preheat the oven to 450°F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer.Roast potatoes in the middle of the oven until golden-brown and tender, 22-24 min.

Prep and make zesty mayo
2

Meanwhile, roughly chop parsley. Combine mayo and mustard in a small bowl.

Form and cook patties
3

Add pork, breadcrumbs, half the parsley and remaining garlic salt to a medium bowl. Season with pepper, then combine.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**

Toast parsley-butter buns
4

Meanwhile, add remaining parsley and 2 tbsp (4 tbsp) softened butter to another small bowl. Season with salt and pepper, then stir to combine. Halve buns, then arrange on another parchment-lined baking sheet, cut-side up. Spread parsley butter onto cut sides. Toast in the top of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
5

Spoon cranberry spread over top buns.Spread some zesty mayo onto bottom buns.Stack spring mix and patties on bottom buns. Close with top buns.Halve sandwiches, if desired.Divide sandwiches and potato wedges between plates.Serve remaining zesty mayo alongside for dipping.