Slow Carb: Yellow Thai Mini Pork Patties
with Broccoli-Brussels Lime Slaw
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
This vibrant dish gets the taste buds activated with a yellow curry paste and freshly squeezed lime. The ground pork patties brown up nicely as a topper on a substantial slaw that combines roasted broccoli and thinly sliced Brussels sprouts. A scattering of sesame seeds is all that's needed to Thai it together.
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Brussels sprouts
- 300g Broccoli florets
- 1 Scallion
- 1 Lime
- 18g Mild yellow curry paste
- 9g Black & white sesame seeds
Contains: Sesame
You will need:
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Total Fat
24 g
Saturated Fat
6 g
Sodium
680 mg
Total Carb
26 g
Sugars
5 g
Protein
33 g
Fibre
11 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Thinly slice the scallion crosswise. Juice the lime.
Prepare & cook the patties
In a medium bowl, combine the pork, all but a pinch of the curry paste, ½ the scallion and S&P. Form into 8 small patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, partially covered, turning occasionally, 3 to 5 min., until browned and cooked through.
Make the slaw
In a large bowl, combine the lime juice, remaining curry paste and 2 tbsp oil (double for 4 portions). Add the broccoli, Brussels sprouts, remaining scallion and S&P.
Plate your dish
Divide the slaw between your plates. Top with the patties. Garnish with the sesame seeds. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
