Retro Pork Patties with Groovy Gravy
There are few dishes more heavenly than meat and potatoes with gravy to cover both. Smashed Potatoes or Crispy Lightened-Up Oven Fries are ideal partners to the patties and delicious gravy.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 350 |
| pro | 27 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 128 mg |
| sodium | 1.010 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 20% |
| vit A | 6% |
| vit C | 7% |
| folate | 14% |
-
1 egg
2 green onions, minced
1 clove garlic, minced
1/3 cup (75 mL) minced dill pickle
1/4 cup (50 mL) dry bread crumbs
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) horseradish
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) lean ground pork or beef
1 tbsp (15 mL) vegetable oil
2 green onions, thinly sliced
Groovy Gravy:
1 small onion, finely chopped
2 cloves garlic, minced
2-1/2 cups (625 mL) chicken stock
1 tbsp (15 mL) wine vinegar
1 tsp (5 mL) Worcestershire sauce
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) butter, softened
1/4 tsp (1 mL) pepper
Preparation:
In bowl, whisk egg; whisk in 1/4 cup (50 mL) water, minced green onions, garlic, pickle, bread crumbs, mustard, horseradish, thyme, salt and pepper. Mix in pork; shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 day.)
In large nonstick skillet, heat oil over medium-high heat. Brown patties; transfer to plate. Drain off any fat from pan.
Groovy Gravy: In same pan, cook onion and garlic over medium heat until softened, about 5 minutes. Add chicken stock, vinegar and Worcestershire sauce; bring to boil. Reduce heat to medium.
Meanwhile, in small bowl, mash together flour, butter and pepper to form paste; whisk into liquid. Add patties and any accumulated juices; simmer until sauce is thick enough to coat back of spoon, patties are no longer pink inside and meat thermometer inserted in centre of patty registers 170°F (75°C), about 5 minutes. Garnish with sliced green onions.
Source
Canadian Living Magazine: October 2003
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »