Smart Vietnamese-Style Lemongrass Pork Patties
with Fresh Cucumber Salad4.5(27)
Calories
:
600 kcalProtein
:
30g proteinDifficulty
:
MediumUnder 650 Calories
Spicy
Under 50g of Carbs
Allergens:
- Sulphites
- Soy
- Peanuts
- Fish
- Milk
- Mustard
- Sesame
- Wheat
- Egg
- May contain traces of allergens
- Soy
- Sulphites
- Crustaceans
Fresh, sweet, spicy and crunchy: This dish combines all the best parts of Vietnamese takeout but it's made from the comfort of your home! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
250 g
Ground Pork
1 unit(s)
Lemongrass
½ tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Sulphites, Soy)
1 unit(s)
Mini Cucumber
1 unit(s)
Carrot
4 tbsp
Sweet Chili Sauce
(Contains: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans, May contain traces of allergens)
2 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic, cloves
28 g
Peanuts, chopped
(Contains: Peanuts)
113 g
Spring Mix
2 unit(s)
Green Onion
Not included in your delivery
1.5 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories600 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate38 g
Sugar24 g
Dietary Fiber5 g
Protein30 g
Cholesterol80 mg
Sodium1040 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium100 mg
Iron4 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 Non-Stick Pan
•Small Bowl
•Medium Bowl
•Measuring Spoons
•Large Bowl
•Whisk
Cooking Steps
1
- Peel cucumber, if desired, then cut into 1/4-inch rounds.
- Peel, then cut carrot into 1/4-inch half-moons.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.
2
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to a small bowl.
3
- Add pork, lemongrass, garlic, soy sauce and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine.
- Divide pork mixture into 8 equal portions (16 portions for 4 ppl).
- Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully reshape patties when cooking.)
4
- Heat the same pan (from step 2) over medium.
- When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)
- Cook, until browned all over and cooked through, 4-5 min per side.**
5
- Meanwhile, whisk together half the sweet chili sauce, vinegar and 1/2 tbsp (1 tbsp) oil in a large bowl.
- Add spring mix, carrots, green onions and cucumbers. Season with salt and pepper, then toss to combine.
6
- Remove from heat, then add remaining sweet chili sauce. Gently toss to coat patties.
- Divide salad between bowls. Top with patties.
- Sprinkle peanuts over top.
7
If you've opted to get ground pork, cook it in the same way the recipe instructs you to cook the ground turkey.
