Teriyaki Pork Patties & Celery Slaw
with Pickled Onion
Here’s a fun idea for tonight’s dinner, burgers without the buns! Not convinced yet, well let’s fix that. These pork patties are cooked in a delicious teriyaki sauce after being combined with both ginger and lemongrass. Don’t forget the pickled onion and slaw, it wouldn’t be a reminiscent burger without them.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Brown Onion
1
sweetcorn
2 clove
garlic
1 packet
pork mince
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 stalk
celery
1 bag
Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid, along with just enough water to cover the onion. Set aside.
• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Finely chop garlic. In a medium bowl, combine garlic, pork mince, ginger & lemongrass paste, fine breadcrumbs, the salt and a pinch of pepper. Shape pork mixture into 2cm-thick patties (2 per person). • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • Add teriyaki sauce and a splash of pickling liquid and cook, gently turning patties, until well coated, 1-2 minutes. • Meanwhile, thinly slice celery.
• To the bowl with the charred corn, add celery, slaw mix and garlic aioli. Add a splash of pickling liquid and a drizzle of olive oil. Toss to combine. Season to taste. • Drain pickled onion. • Divide celery slaw between plates. Top with teriyaki pork burger patties, spooning over any remaining sauce from the pan. • Garnish with pickled onion to serve. Enjoy!