Pork and Parmesan Patties

Pork and Parmesan Patties

with Butternut Squash Mash and Green Beans

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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!


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Pork

12 g


7 g


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


2 unit

Chicken Broth Concentrate

113 g

Onion, sliced

2 tbsp

All-Purpose Flour


Not included in your delivery

5 tbsp

Unsalted Butter*


5 tbsp


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
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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.


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.


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.


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.


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.


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