The finished recipe. Pork Patties with Mash and Onion GravyIngredients 1 to 6. 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 milkIngredients 7 to 12. 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.)Step 1. Boil the potatoes in salted water for twenty minutes, drain and mash with the milk and butter.Step 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.Step 3. Mix the pork with the breadcrumbs, herbs, mustard powder and a good pinch of salt. Shape into three short fat patties.Step 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.
Fuel8
