with Mash, Gravy and Sautéed Brussels Sprouts
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.
Allergens
Utensils
Tags
Ground Pork
250 g
Dijon Mustard
0.5 tbsp
Panko Breadcrumbs
0.165 cup
Crispy Shallots
112 g
Chicken Broth Concentrate
1 unit(s)
Gravy Spice Blend
2 tbsp
Brussels Sprouts
227 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, halve Brussels sprouts (quarter if large).
- Combine panko and 3 tbsp (5 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 Brussels sprouts, 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 Brussels sprouts are tender, 5-6 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 Brussels sprouts between plates.
- Spoon gravy over croquettes and mash.
1030
kcal
Calories
65
g
Fat
33
g
Saturated Fat
76
g
Carbohydrate
10
g
Sugar
10
g
Dietary Fiber
38
g
Protein
145
mg
Cholesterol
1450
mg
Sodium
1.5
g
Trans Fat
1750
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
made with a food processor
