topBanner
Pork and Parmesan Patties

Pork and Parmesan Patties

with Butternut Squash Mash and Green Beans

Read more

This dish will have your winter blahs nixed in no time. Savoury pork patties sided with creamy mashed squash and blackened green beans make for a tasty dish. Plus, we finish it with gravy, so it's a guaranteed winner!

Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Pork

12 g

Garlic

7 g

Rosemary

680 g

Butternut Squash, cubes

340 g

Green Beans

4 tbsp

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

½ cup

Parmesan Cheese

(ContainsMilk/Lait)

2 unit

Chicken Broth Concentrate

113 g

Onion, sliced

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories780 kcal
Fat56 g
Saturated Fat22 g
Carbohydrate39 g
Sugar14 g
Dietary Fiber6 g
Protein34 g
Cholesterol135 mg
Sodium1020 mg
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 400°F (to roast green beans). Start prepping when your oven comes up to temp! Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a large pot, combine squash, 1 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer, uncovered, until squash is fork-tender, 18-20 min. Meanwhile, mince or grate garlic. Strip a few rosemary leaves from stems and finely chop 1 tbsp.

2

In a medium bowl, combine pork, Parmesan, breadcrumbs, garlic and half the rosemary. Season with pepper and 1/2 tsp salt. Divide mixture into 12 equal portions. Roll them into balls, then flatten them into 1/2-inch thick patties. On a baking sheet, toss green beans with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until tender, 12-14 min.

3

Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then half the patties. Pan-fry, until golden-brown and cooked through, 3-5 min. (TIP: Cook each piece to a minimum internal temp. of 71°C/160°F, as size may vary.**) Transfer to a plate and cover with foil to keep warm. Repeat with another 1 tbsp oil and remaining patties.

4

Meanwhile, when squash is tender, drain and return it to the same pot. Using a potato masher, mash in 3 tbsp butter and 1/4 cup milk until smooth. Season with salt and pepper. When patties are done, add onions and remaining rosemary to same pan. (NOTE: Add 1 tbsp oil, if pan is dry!) Cook, stirring, until onions soften, 3-4 min.

5

To the pan with onions, add 2 tbsp butter, then sprinkle over flour. Whisk together until a thick paste forms. Increase heat to medium-high. Whisk in 1 1/2 cups water and broth concentrates. Simmer, whisking often, until gravy thickens, 2-3 min. Season with salt and pepper.

6

Divide beans, patties and squash mash between plates. Drizzle over gravy.