SQUASH-CARROT PATTY RECIPE
PORKSAVOR® ALL-IN-ONE SEASONING MIX
1 cup (140 grams) Lean pork, grounded
1 1/4 cup (100 grams) Carrot, grated
1 cup (177 grams) Squash, grated
1/4 cup (35 grams) Onion, minced
1 tablespoon (12 grams) Garlic, minced
1 piece Egg
2 pieces Sliced bread, shredded
1/4 teaspoon (1.25 grams) Salt
1/8 teaspoon (0.60 grams) Black pepper, ground
1 pack (8 grams) PORKSAVOR® All-in-One Seasoning Mix
5 tablespoon (25 mL) Cooking oil
|Calories per serving||562|
|Vitamin A (mg RE)||852|
|Niacin (mg NE)||7.2|
|Vitamin C (mg)||36|
1. MIX. In a bowl, mix ground pork, carrots, squash, onion, garlic, egg and sliced bread.
2. SEASON with salt, pepper, and PORKSAVOR®.
3. FORM. Take 1 tablespoon of the meat mixture and form into a patty.
4. FRY. In a pan, heat oil and fry the meat balls until golden brown. Drain excess oil from the patties by placing them on a strainer or plate lined with table napkin.
No of Servings: 4-5 servings
Serving size: 2-3 pieces Squash-Carrot Patty
Meal Serving Idea: 1 cup Rice, 2-3 Pieces Squash-Carrot Patty, 1 bowl Miswa Patola Soup, 1 piece Ripe Mango
Freeze the patties for at least 3 hours or overnight to prevent the patties from breaking during frying.