Pork Patties with Mash and Onion Gravy
Makes 1 serving

INGREDIENTS
170 g Pork mince, 5% fat (Weighed raw.)
10 g Panko breadcrumbs
A teaspoon Dried mixed herbs
Half a teaspoon Mustard powder
250 g Potato (Raw, peeled weight.)
40 g Skimmed milk
5 g Butter
100 g Onion (Sliced thinly. It cooks down to almost nothing, which is the point.)
200 g Beef stock (Made up from a cube or a pot.)
Heaped tsp (5 g) Cornflour
1 tsp, about 5 g Worcestershire sauce
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)

METHOD
1. Boil the potatoes in salted water for twenty minutes, drain and mash with the milk and butter.
2. Cook the onion in a sprayed pan over a low heat for fifteen minutes, stirring now and then, until soft and brown. Add the stock and Worcestershire sauce, stir in the cornflour slaked in a spoon of cold water, and simmer for three minutes until it thickens.
3. Mix the pork with the breadcrumbs, herbs, mustard powder and a good pinch of salt. Shape into three short fat patties.
4. Fry the patties in a sprayed pan over a medium heat for five to six minutes a side, until browned and cooked through. Serve on the mash with the gravy over the top.

Contains gluten cereals, milk, fish, celery and mustard.
Nearly every stock cube and pot lists celery.
The original is made with anchovies and barley malt vinegar. Vegan versions carry neither.

RECIPE NOTES
A supermarket pork sausage is around a quarter fat, and part of the rest is rusk. The patty here is 5% mince with a spoon of breadcrumbs, and it tastes like the sausage you hoped for.
The onion needs the full fifteen minutes on a low heat. Rushed, it is fried onion in stock; cooked slowly, it is gravy.

Full recipe: https://www.getfuel8.com/recipes/pork-patties-mash-onion-gravy
