Pork Patty with Peas and Corn Rice

Ingredients

• Pork120 g
• Rice3/4 cup (150 g)
• Peas1/4 cup (50 g)
• Corn1/4 unidad (63 g)
• Red Bell Pepper1/4 count (30 g)
• Garlic1/2 clove (2 g)
• Breadcrumbs1 tablespoon (14 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Place a pot filled with water to heat. In the meantime, shell the corn.

3. 3

   Step 3

   Once boiling, add the corn kernels and boil for 12 minutes.

4. 4

   Step 4

   When there are 6 minutes left to cook, add the peas. Once tender, remove and drain.

5. 5

   Step 5

   Meanwhile, clean the pork and cut into very small pieces. You can use the food processor but be careful not to grind it too much.

6. 6

   Step 6

   Chop the garlic, mix with the pork and breadcrumbs. Season with salt and pepper and if you wish, you can add a few drops of soy sauce.

7. 7

   Step 7

   Mix well and shape the patties with your hands. You can either cook one big one or two small ones. Refrigerate.

8. 8

   Step 8

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

9. 9

   Step 9

   Add the patties and cook over medium heat for 5 minutes per side or until browned. Turn off.

10. 10

    Step 10

    Place another pan over medium heat. While heating, chop the bell pepper. Once heated, pour in the rest of the oil and spread.

11. 11

    Step 11

    Add the bell pepper with a pinch of salt and stir-fry for 5 minutes. Add the white rice with the peas and corn. Mix well.

12. 12

    Step 12

    Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Patty with Peas and Corn Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.