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Smart Pork and Apple Patties
Quick
Under 50g of Carbs
Under 650 Calories
Smart Pork and Apple Patties

with Fresh Salad and Mustard-Ranch Dressing

8 min
Difficulty: 1/3
American

Ingredients: Ground pork • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Cucumber • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Shallot • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Measuring Spoons
Strainer
Large Bowl
Small Bowl
Large Non-Stick Pan
Whisk
Medium Bowl
Box Grater

Tags

30-min-or-less
Quick
Under 50g of Carbs
Under 650 Calories
Ingredients
Ground Pork

Ground Pork

250 g

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Gala Apple

Gala Apple

1 unit(s)

Spring Mix

Spring Mix

113 g

Baby Tomatoes

Baby Tomatoes

113 g

Mini Cucumber

Mini Cucumber

1 unit(s)

Shallot

Shallot

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.5 cup

Ranch Dressing

Ranch Dressing

2 tbsp

White Wine Vinegar

White Wine Vinegar

1 tbsp

Whole Grain Mustard

Whole Grain Mustard

1 tbsp

Sugar

Sugar

2 tsp

Oil

Oil

3 tsp

Salt

Salt

0.188 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • Before starting, wash and dry all produce. 
  • Halve tomatoes.
  • Thinly slice cucumber.
  • Peel, then cut shallot into 1/8-inch slices.
  • Core apple. Coarsely grate half the apple. Cut remaining apple into 1/2-inch pieces.

2
Make pickled shallots

  • To a small pot, add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
  • Remove from heat. To a medium bowl, transfer shallots, including pickling liquid. Place in the fridge to cool. (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days.)

3
Form patties

  • To another medium bowl, add pork, grated apple, Italian breadcrumbs and half the mustard. Season with pepper and 1/8 tsp (1/4 tsp) salt, then combine.
  • Divide mixture into 6 (12) equal portions.
  • Roll portions into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)

4
Cook patties

  • Heat a large non-stick pan over medium.
  • When hot, add 2 tsp (4 tsp) oil, then patties. Cook for 3-4 min, flipping halfway, until cooked through.**
  • Remove from heat.
  • Transfer to a plate.

5
Make dressing

  • Meanwhile, in a small bowl, combine ranch and remaining mustard. Season with pepper.

6
Finish and serve

  • Over a large bowl, drain pickled shallots, reserving 1 tbsp (2 tbsp) pickling liquid. Discard any remaining pickling liquid.
  • To the same bowl, add 1 tsp (2 tsp) oil, then whisk to combine.
  • To the bowl, add diced apples, tomatoes, cucumbers, spring mix and pickled shallots, then toss to coat.
  • Divide salad between plates. Top with patties.
  • Drizzle with mustard-ranch dressing.
  • Sprinkle feta over top.

Nutrition per serving

640

kcal

Calories

42

g

Fat

14

g

Saturated Fat

31

g

Carbohydrate

18

g

Sugar

4

g

Dietary Fiber

36

g

Protein

120

mg

Cholesterol

940

mg

Sodium

0.4

g

Trans Fat

1000

mg

Potassium

200

mg

Calcium

3.5

mg

Iron

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