Pork Patties with Rice and Cabbage Scramble

Ingredients

• Pork120 g
• Rice1 cup (200 g)
• Cabbage1 cup (90 g)
• Egg1 count (55 g)
• Garlic1/2 clove (2 g)
• Breadcrumbs1/2 tablespoon (7 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Clean the pork and cut into small pieces. You can use a processor but be careful it's not shredded.

3. 3

   Step 3

   Chop the garlic and mix with the pork and breadcrumbs. Add salt and pepper and, if you want, add some soy sauce drops.

4. 4

   Step 4

   Mix well until integrated and make the burgers using your hands. You can make one big or two small ones. Take to the fridge.

5. 5

   Step 5

   Heat a pan over high heat and, once heated, pour half the oil.

6. 6

   Step 6

   Add the patties and cook each side over medium heat or until browned. Turn off.

7. 7

   Step 7

   Heat a pan over medium heat. In the meantime, cut the cabbage into strips. Once heated, pour the remaining oil and spread.

8. 8

   Step 8

   Add the cabbage with a pinch of salt, stir and cover. Let cook for 5 minutes.

9. 9

   Step 9

   Next, crack the egg and stir constantly using a slotted spoon until it sets. This will take about 3-5 minutes.

10. 10

    Step 10

    Remove from heat and add salt and pepper.

11. 11

    Step 11

    Put the cabbage scramble with the rice and pork patty on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Patties with Rice and Cabbage Scramble can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.