Spiced Pork Patties with Tomato Pan Sauce

🥘 Ingredients

• Tunisian Spice Blend
  1 tsp
• black pepper
  1 tsp
• butter
  1 tbsp
• carrot
  1 unit
• chicken stock concentrate
  1 tsp
• cooking oil
  2 tbsp
• flour
  2 tbsp
• ground pork
  1 lb
• red onion
  1 unit
• salt
  1 tsp
• tomato
  1 unit
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• medium bowl
• large pan
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Trim and halve zucchini lengthwise, then cut into ½-inch half-moons. Trim, peel, and cut carrot on a diagonal into ½-inch pieces. Halve, peel, and cut red onion into ½-inch wedges; mince a few wedges until you have 2 tbsp. Dice tomato into ½-inch pieces.

   zucchini: 1 unit, carrot: 1 unit, red onion: 1 unit, tomato: 1 unit
2. 

   2

   Toss zucchini, carrot, and remaining onion wedges on a baking sheet with a drizzle of cooking oil and a pinch of salt and black pepper . Roast on the top rack, tossing halfway through, until lightly browned and tender, ⏱️ 20 minutes .

   cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While veggies roast, in a medium bowl , combine ground pork , minced onion, half of the Tunisian Spice Blend , and a pinch of salt and pepper. Form mixture into six 1½-inch meatballs.

   ground pork: 1 lb, Tunisian Spice Blend: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add meatballs and press down with a spatula to form patties; cook until cooked through, ⏱️ 4 minutes per side. Transfer patties to a plate; remove pan from heat and let cool slightly, ⏱️ 1 minute .
5. 

   5

   Heat same pan over medium heat. Add tomato and remaining Tunisian Spice Blend; cook, stirring occasionally, until tomato is saucy, ⏱️ 3 minutes . In a small bowl , whisk together chicken stock concentrate , half of the flour , and ⅓ cup water. Slowly stir flour mixture into pan and cook, stirring constantly, until sauce has thickened, ⏱️ 1 minute . Remove from heat; stir in butter until melted and combined.

   chicken stock concentrate: 1 tsp, flour: 2 tbsp, butter: 1 tbsp
6. 

   6

   Divide vegetable jumble and pork patties between plates in separate sections. Top patties with pan sauce and serve.