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Smart Mini Pork Patties and Sesame-Miso Dressing
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Smart Mini Pork Patties and Sesame-Miso Dressing

Smart Mini Pork Patties and Sesame-Miso Dressing

with Spinach Slaw and Crispy Shallots

A rainbow of colours from an array of fresh veggies make this a gorgeous plate! It's also a healthy option for a warm summer night when you want something light but still packed with flavour! The fragrant sesame-miso dressed slaw is the real hero here!

Tags:
Spicy
Calorie Smart
Carb Smart
Allergens:
Sulphites
Wheat
Soy
Sesame
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

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

113 g

Red Cabbage, shredded

66 g

Mini Cucumber

160 g

Sweet Bell Pepper

56 g

Baby Spinach

1 tbsp

Sesame Oil

(Contains Sesame)

1 piece

Miso Broth Concentrate

(Contains Soy)

1 tbsp

Rice Vinegar

(Contains Sulphites)

2 tbsp

Ginger-Garlic Puree

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

Not included in your delivery

½ tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate23 g
Sugar10 g
Dietary Fiber4 g
Protein28 g
Cholesterol95 mg
Sodium920 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

Large Bowl
Whisk
Small Bowl
Large Non-Stick Pan
Medium Bowl
Measuring Spoons

Instructions

Make dressing and start slaw
1

Before starting, wash and dry all produce. Add miso, vinegar, sesame oil, spicy mayo, half the ginger-garlic puree and 1/2 tsp (1 tsp) sugar to a small bowl. Season with pepper, to taste, then whisk to combine.Add cabbage and half the dressing to a large bowl, then toss to coat. Set aside.

Cook patties
2

Add pork, soy sauce, three-quarters of the crispy shallots and remaining ginger-garlic puree to a medium bowl. Season with pepper, then combine.Form pork mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cook, flipping halfway through, until golden-brown and cooked through, 3-4 min per side.**

Finish prep
3

Meanwhile, thinly slice cucumber diagonally, then cut into matchsticks.Roughly chop spinach into 1/4-inch strips.Core, then cut pepper into 1/8-inch strips.

Finish slaw
4

When patties are done, add spinach, cucumbers and peppers to the bowl with cabbage. Toss to combine.

Finish and serve
5

Divide slaw between plates. Top with patties. Drizzle remaining dressing over patties. Sprinkle remaining crispy shallots over top.