with Mash, Gravy and Sautéed Green Beans
Big texture and bold taste are on the menu tonight. Pork patties are breaded with crushed crispy shallot coating, then baked to achieve a crave-worthy crunch. Tender-crisp veggies and velvety gravy round out the plate. Ingredients: Yellow potato • Ground pork • Green beans • 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 soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (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
Tags
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
20 g
Green Beans
170 g
Garlic Salt
4 g
Yellow Potato
350 g
Butter
4 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
Milk
5 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use the same for 4 servings.) Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until creamy. Season with salt and pepper, to taste.
- Meanwhile, trim green beans.
- In a large bowl, combine half the panko (use all for 4 servings) and 3 tbsp (6 tbsp) milk. Set aside.
- Gently crush crispy shallots in packaging with your hands or a heavy-bottomed pan, until shallots are in fine crumbs.
- To a shallow dish, transfer crispy shallot crumbs.
- To the bowl with panko-milk mixture, add pork, Dijon, half the garlic salt and 1/2 tbsp (1 tbsp) Gravy Spice Blend. Season with pepper, then combine.
- Form into 4 equal-sized, 1-inch-thick oval patties (8 patties for 4 servings).
- 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 for 12-14 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When the pan is hot, add green beans, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Season with pepper and remaining garlic salt.
- Cook for 3-4 min, stirring occasionally, until water evaporates and green beans are tender.
- 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 for 30 sec, whisking often, until combined.
- Gradually whisk in 3/4 cup (1 1/4 cups) water and broth concentrate. Bring to a simmer.
- Simmer for 1-2 min, whisking occasionally, until gravy thickens slightly.
- Season with salt and pepper.
- Divide croquettes, mash and green beans between plates.
- Spoon gravy over croquettes and mash.
990
kcal
Calories
69
g
Fat
39
g
Saturated Fat
80
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
40
g
Protein
160
mg
Cholesterol
1400
mg
Sodium
1.5
g
Trans Fat
1550
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
made with a food processor
