with Mash, Gravy and Sautéed Brussels Sprouts
Big texture and bold taste are on the menu tonight! Pork and potato 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
0.25 cup
Crispy Shallots
112 g
Chicken Broth Concentrate
1 unit
Gravy Spice Blend
2 tbsp
Brussels Sprouts
227 g
Garlic Salt
1 tsp
Russet Potato
2 unit
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.
990
kcal
Calories
58
g
Fat
34
g
Saturated Fat
82
g
Carbohydrate
8
g
Sugar
10
g
Dietary Fiber
38
g
Protein
145
mg
Cholesterol
1580
mg
Sodium
1.5
g
Trans Fat
2000
mg
Potassium
150
mg
Calcium
6
mg
Iron
made with a food processor
