Repas futé : Galettes de porc aux canneberges et à la sauge

Sous 50 g de gluc

< 650 calories

avec légumes rôtis et sauce

30 min

Difficulté: 1/3

Canadienne

Ingrédients : Porc haché • Pomme de terre jaune • Courgette • Carotte • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Moutarde à l’ancienne (moutarde) (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Farine tout usage (blé) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Sauge • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

30-min-or-less

Classic-plates

Regional-specialty

Sous 50 g de gluc

< 650 calories

Ingrédients

Porc haché

250 g

Pommes de terre à chair jaune

200 g

Carotte

1 unit(s)

Courgette

1 unit(s)

Sauge

7 g

Tartinade de canneberges

2 tbsp

Concentré de bouillon de poulet

1 unit(s)

Sauce soja

0.5 tbsp

Sel d'ail

4 g

Échalotes frites

28 g

Farine tout usage

1 tbsp

Moutarde à l’ancienne

1 tbsp

Huile

2 tsp

Sel

0.125 tsp

Poivre

0.25 tsp

Beurre

0.5 tbsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Line a baking sheet with parchment paper.
Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
To the prepared baking sheet, add potatoes, carrots and 1 tsp (2 tsp) oil. Season with half the garlic salt and pepper. Toss to coat.
Roast in the bottom of the oven 10-12 min, until veggies begin to turn golden.

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.
Strip sage leaves from stems, then finely chop.
To a large bowl, add pork, half the sage, half the crispy shallots, half the mustard and remaining garlic salt. Season with pepper, then combine. (NOTE: If you really love sage, add all of it!)

Form mixture into 4 (8) 2-inch-wide patties. (NOTE: Your mixture may look wet; this is normal!)
Heat a large non-stick pan over medium-high.
While the pan heats, line another baking sheet with parchment paper.
When the pan is hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry patties for 1-3 min per side, flipping halfway, until golden. (NOTE: Patties will finish cooking in step 4.)

While patties sear, add zucchini to veggies in the oven. Stir to combine. Roast for 8-10 min, until veggies are tender and golden.
Once seared, transfer patties to the prepared baking sheet. Reserve fat in the pan.
Spread cranberry spread over patties.
Roast in the top of the oven for 7-9 min, until cooked through.**

When veggies and patties are almost done, reheat the pan with reserved fat over medium-low.
Add 1/2 tbsp (1 tbsp) butter. Swirl the pan for 30 sec, until melted.
Sprinkle flour over top. Stir to combine.
Add soy sauce, broth concentrate and remaining mustard. Stir to combine.
Slowly add 3/4 cup (1 1/2 cups) water. Cook for 2-4 min, whisking often, until gravy is smooth and thickens slightly. Season with salt and pepper.

Divide veggies between plates.
Top with patties.
Stir any pork juices from the baking sheet into gravy. Spoon gravy over patties.
Sprinkle remaining crispy shallots over top.

Nutrition per serving

580

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol

1320