Mini Patties with Mashed Potatoes and Peas

Ingredients

• Ground Beef150 g
• Garlic1.5 clove (5 g)
• Breadcrumbs1 tablespoon (14 g)
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Tomato Sauce2 tablespoon (28 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until softened.

2. 2

   Step 2

   Simultaneously, place the peas in a pot with boiling water for 6 minutes. Remove and drain.

3. 3

   Step 3

   Meanwhile, continue with the patties. Chop the garlic and mix the half with the ground beef and breadcrumbs.

4. 4

   Step 4

   Mix well until all the ingredients are combined and shape the mini patties with your hands. Refrigerate.

5. 5

   Step 5

   For the sauce, place a pot over high heat and, while heating, chop the carrot.

6. 6

   Step 6

   Once heated, add half of the oil and add the carrot together with the remaining garlic and a pinch of salt. Optional: Add onion.

7. 7

   Step 7

   Stir-fry for 5 minutes over medium heat. Next, add the tomato sauce and cook for a couple of minutes.

8. 8

   Step 8

   Add water or broth (double the amount of peas indicated) and bring to boiling point.

9. 9

   Step 9

   Place a pan over high heat. Once heated, add the remaining oil and add the patties. Cook for 4-5 minutes per side.

10. 10

    Step 10

    Once the sauce is done, remove and blend in a blender or food processor. Season to taste.

11. 11

    Step 11

    Once the potatoes are soft, remove, drain and mash. Add milk, butter, salt and pepper to taste and mix.

12. 12

    Step 12

    In a plate serve the mini patties bathed with the prepared sauce. Serve with the mashed potatoes and peas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mini Patties with Mashed Potatoes and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.