with Sugar Snap Peas and Peppers
Nothing can be better for dinner than these easy Korean-inspired pork patties, glazed in a sweet and spicy sauce spiked with ginger-garlic puree!
Allergens
Utensils
Tags
Ground Pork
250 g
Ginger-Garlic Puree
2 tbsp
Crispy Shallots
28 g
Honey-Garlic Sauce
2 tbsp
Gochujang
1 tbsp
Sesame Oil
1 tbsp
Sugar Snap Peas
113 g
Sweet Bell Pepper
1 unit(s)
Yellow Potato
200 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, trim sugar snap peas.
- Core, then cut pepper into 1/4-inch strips.
- Add pork, half the crispy shallots and half the ginger-garlic puree to a medium bowl. Season with salt and pepper, then combine.
- Divide pork mixture into 8 equal portions (16 portions for 4 ppl).
- Roll into balls, then flatten into 1/2-inch-thick patties. Set aside.
- Heat a large non-stick pan over medium heat.
- When hot, add half the sesame oil, then peppers and sugar snap peas. Cook, stirring occasionally, until tender, 3-4 min.
- Add remaining ginger-garlic puree. Cook, stirring constantly, until fragrant, 1 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add remaining sesame oil to the same pan (used in step 3), then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Cook until browned all over and cooked through, 4-5 min per side.**
- Add half the honey-garlic sauce, half the gochujang (use all sauces for 4 ppl) and 1/4 cup (1/2 cup) water to the pan with the patties. Cook, stirring often, until sauce coats patties, 1-2 min.
- Season with salt and pepper, to taste.
- Once potatoes are finished roasting, add sugar snap pea-pepper mixture to the baking sheet with potatoes, then toss to combine.
- Divide veggies between plates.
- Top with patties.
- Drizzle any sauce remaining in the pan over top.
- Sprinkle with remaining crispy shallots.
640
kcal
Calories
36
g
Fat
12
g
Saturated Fat
47
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
29
g
Protein
80
mg
Cholesterol
510
mg
Sodium
0.2
g
Trans Fat
1150
mg
Potassium
50
mg
Calcium
4
mg
Iron
with Potatoes, Sugar Snap Peas and Peppers
with Potatoes, Sugar Snap Peas and Peppers
with Potatoes, Sugar Snap Peas and Peppers
with Potatoes, Sugar Snap Peas and Peppers
with Sugar Snap Peas and Peppers
