0:20

To Prep

0:30

To Cook

8

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Mustard pork & sweet potato cake

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180°C. Combine cream and mustard in a small bowl. Cover with plastic wrap and place in the fridge until required.

    2. Step 2

      Roll pork in mustard seeds, pressing to evenly coat. Place in the fridge.

    3. Step 3

      Combine sweet potato and egg in a bowl. Divide the mixture into 4 equal portions and roll each into a ball. Heat 2 tablespoons of oil in a large non-stick frying pan over high heat. Add balls to pan and use an egg lifter to flatten each into a 10cm (diameter) cake. Cook, uncovered, for 2 minutes each side or until golden brown. Transfer to a roasting pan. Add squash pieces and brush with 2 teaspoons of oil. Roast in preheated oven for 10-12 minutes or until cakes are crisp and squash is tender.

    4. Step 4

      Meanwhile, heat remaining oil in frying pan over medium-high heat. Add pork and cook, turning occasionally, for 5 minutes or until sealed. Transfer to a baking tray and cook in oven for 10 minutes or until just cooked through. Cover loosely with foil and set aside for 3-4 minutes to rest.

    5. Step 5

      Cut each pork piece into 6 slices. Place potato cakes on plates and top with pork slices. Scatter over squash and drizzle with the Dijon cream.

    post from sitemap