Salisbury Steak-Style Pork Patties and Mash

Name: Salisbury Steak-Style Pork Patties and Mash with Shallot Gravy and Apple Salad
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 250 g Ground Pork; 2 tbsp Italian Breadcrumbs; 350 g Yellow Potato; 20 g Gravy Spice Blend; 56 g Spring Mix; 1 unit(s) Gala Apple; 1 tbsp Dijon Mustard; 1 unit(s) Shallot; 1 tbsp White Wine Vinegar; 1 tbsp Worcestershire Sauce; 1 unit(s) Miso Broth Concentrate; 3 tbsp Milk*; ½ tsp Sugar*; ¼ tsp Pepper*; 2 tbsp Oil*; 3 tbsp Butter*; ½ tsp Salt*

with Shallot Gravy and Apple Salad

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We're breaking with tradition and making this classic dish with ground pork instead of beef. Shallot gravy is poured over top and creamy mash and a refreshing side salad come alongside. The result is a hearty, tasty and balanced meal.

Ingredients: Yellow potato • Ground pork • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy).

Tags:

Family Friendly

Allergens:

Oats

•Rye

•Sesame

•Soy

•Wheat

•Barley

•Milk

•Mustard

•Sulphites

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.

Preparation Time40 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 tbsp

Italian Breadcrumbs

(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

350 g

Yellow Potato

20 g

Gravy Spice Blend

(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)

56 g

Spring Mix

1 unit(s)

Gala Apple

1 tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

1 unit(s)

Shallot

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

1 tbsp

Worcestershire Sauce

(May contain traces of: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)

1 unit(s)

Miso Broth Concentrate

(Contains: Soy May contain traces of: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)

Not included in your delivery

3 tbsp

Milk*

(Contains: Milk)

½ tsp

Sugar*

¼ tsp

Pepper*

2 tbsp

Oil*

3 tbsp

Butter*

(Contains: Milk)

½ tsp

Salt*

Nutrition Values

Calories910 kcal

Fat56 g

Saturated Fat22 g

Carbohydrate64 g

Sugar17 g

Dietary Fiber7 g

Protein37 g

Cholesterol145 mg

Sodium1440 mg

Trans Fat1 g

Potassium1550 mg

Calcium125 mg

Iron4.5 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

•Potato Masher

•Colander

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Medium Bowl

•Large Bowl

•Whisk

•Measuring Cups

Cooking Steps

PDF

Before starting, wash and dry all produce.
Remove any brown spots from potatoes, peel, then cut into 1/2-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the pot, off heat.
Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper.

Meanwhile, to a medium bowl, add pork, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
Form pork mixture into 2 (4) 1-inch-thick patties.
Heat a large non-stick pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then patties.
Cook for 3-4 min per side, until browned. (NOTE: It's okay if patties don't cook all the way through in this step.)
Transfer to a plate.

To a large bowl, add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.
Core, then cut apple into 1/4-inch slices. Add to vinaigrette, then toss to coat.
Peel, then cut shallot into 1/4-inch pieces.

Reheat the same pan (from step 2) over medium.
Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add shallots. Cook for 2-3 min, stirring occasionally, until softened.
Sprinkle Gravy Spice Blend over shallots, then stir for 30 sec, until coated.
Gradually whisk in 1 cup (2 cups) water, miso broth concentrate and remaining Worcestershire sauce until combined. Bring to a gentle simmer.

Once gravy is simmering, return patties to the pan, then reduce heat to medium.
Cover and cook for 3-4 min, stirring gravy occasionally and flipping patties halfway through, until cooked through.** (TIP: Add water, 1 tbsp at a time, if gravy reduces too much.)
Season with salt and pepper, if you like.