with Mash, Gravy and Sautéed Sugar Snap Peas
Big texture and bold taste are on the menu tonight! Pork patties are breaded with crushed crispy shallot coating, then baked to achieve a craveable crunch. Tender-crisp veggies and velvety gravy round out the plate. Ingredients: Yellow potato • Ground pork • Sugar snap peas • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
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Ground Pork
250 g
Dijon Mustard
0.5 tbsp
Panko Breadcrumbs
0.33 cup
Crispy Shallots
112 g
Chicken Broth Concentrate
1 unit(s)
Gravy Spice Blend
2 tbsp
Sugar Snap Peas
113 g
Garlic Salt
1 tsp
Yellow Potato
350 g
Unsalted Butter
4 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
Milk
5 tbsp
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (3 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until creamy. Season with salt and pepper, to taste.
- Meanwhile, trim snap peas.
- Combine half the panko (use all for 4 ppl) and 3 tbsp (6 tbsp) milk in a large bowl. Set aside.
- Gently crush crispy shallots in packaging with your hands or a heavy-bottomed pan, until shallots are in fine crumbs.
- Transfer crispy shallot crumbs to a shallow dish.
- Add pork, Dijon, half the garlic salt and 1/2 tbsp (1 tbsp) Gravy Spice Blend to the bowl with panko-milk mixture. Season with pepper, then combine.
- Form into 4 equal-sized, 1-inch-thick oval patties (8 patties for 4 ppl).
- Working with one patty at a time, press both sides into crispy shallot crumbs to coat completely.
- Arrange on a parchment-lined baking sheet.
- Roast in the middle of the oven until cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add snap peas, 1/4 cup (1/2 cup) water and 1 tbsp (1 1/2 tbsp) butter. Season with pepper and remaining garlic salt.
- Cook, stirring occasionally, until water evaporates and snap peas are tender, 3-4 min.
- Transfer to a plate, then cover to keep warm.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Sprinkle remaining Gravy Spice Blend over pan. Cook, whisking often, until combined, 30 sec.
- Gradually whisk in 3/4 cup (1 1/4 cups) water and broth concentrate. Bring to a simmer.
- Simmer, whisking occasionally, until gravy thickens slightly, 1-2 min.
- Season with salt and pepper.
- Divide croquettes, mash and snap peas between plates.
- Spoon gravy over croquettes and mash.
930
kcal
Calories
65
g
Fat
38
g
Saturated Fat
72
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
36
g
Protein
145
mg
Cholesterol
1390
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
