with Maple-BBQ Sauce and Fresh Salad
These flavours will leave your tastebuds begging for more! Savoury pork patties are basted in maple-BBQ sauce and topped with sharp cheddar. A fresh apple-and-cranberry-topped salad makes this meal both delicious and nutritious!
Allergens
Utensils
Tags
Ground Pork
250 g
Spring Mix
113 g
Gala Apple
1 unit(s)
Radish
3 unit(s)
Cheddar Cheese, shredded
0.5 cup
Maple Syrup
2 tbsp
BBQ Sauce
4 tbsp
Italian Breadcrumbs
2 tbsp
Red Wine Vinegar
1 tbsp
Salad Topping Mix
28 g
Salt
0.25 tsp
Pepper
0.125 tsp
Oil
0.5 tbsp
- Core apple.
- Using a box grater, coarsely grate half the apple. Cut remaining apple into 1/4-inch pieces.
- Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Set grated apple aside.
- Thinly slice radishes.
- Combine half the maple syrup and half the BBQ sauce (use all for 4 ppl) in a small bowl.
- Add ground pork, breadcrumbs, grated apple and 1/4 tsp (1/2 tsp) salt to a medium bowl.
- Season with pepper, then mix to combine.
- Form into four 3-inch-wide patties (8 patties for 4 ppl).
- Heat a large non-stick pan over medium-high heat.
- When hot, add patties to the dry pan, keeping them close together. Cook until golden brown, 3-4 min.
- Flip patties, then reduce heat to medium. Add 2 tbsp (4 tbsp) water around patties.
- Spoon maple-BBQ sauce mixture over patties, then sprinkle cheese over top.
- Cover with a lid and cook, until cheese is melted and patties are cooked through, 3-4 min.**
- Meanwhile, add vinegar, remaining maple syrup and 1/2 tbsp (1 tbsp) oil to a large bowl.
- Season with salt and pepper, then stir to mix.
- Add radishes, spring mix and remaining apples. Toss to combine.
- Divide salad and patties between plates.
- Sprinkle salad topping mix over salad.
700
kcal
Calories
36
g
Fat
14
g
Saturated Fat
60
g
Carbohydrate
46
g
Sugar
5
g
Dietary Fiber
34
g
Protein
105
mg
Cholesterol
1010
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
300
mg
Calcium
3
mg
Iron
