Paleo: Herbed Pork Patties
with Snappy Mango & String Pea Salad
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Put the protein in front of you and the carbs behind you. These paleo burger patties offer a filling portion of ground pork, seasoned with our unstoppably herby Weekend on Mykonos blend along with a pinch of nutritional yeast (you’ll love how it deepens the umami effect). Slide them next to a sun-seekers salad that glows with slices of mango, crisp string peas and cherry tomatoes under a quick-made apple cider vinaigrette.
We will send you:
- 340g Ground pork (high-protein serving)
- 140g Cherry tomatoes
- 100g String peas (snow peas or sugar snap peas)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Mango
- 30ml Apple cider vinegar
- 8g Nutritional yeast
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Sulphites
You will need:
Large pan
Peeler
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
9 g
Sodium
240 mg
Total Carb
27 g
Sugars
19 g
Protein
39 g
Fibre
5 g
Preparation
Prepare the patties
In a large bowl, combine the pork, nutritional yeast and spices. Form into 2 patties (double for 4 portions).
Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 5 to 7 min. per side, until browned and cooked through.
Mise en place
Meanwhile, halve the tomatoes. Peel and pit the mango; thinly slice lengthwise. Remove the stem ends of the string peas; cut into thirds.
Make the salad
In a second large bowl, combine the baby greens, tomatoes, mango, string peas, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the patties and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
