Spiced Pork Patties with Tomato Pan Sauce

🥘 Ingredients

• Tunisian spice blend
  2 tbsp
• black pepper
• butter
  2 tbsp
• carrot
  6 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• flour
  1 tbsp
• ground pork
  20 oz
• red onion
  2 unit
• salt
• tomato
  2 unit
• water
  1/3 c
• zucchini
  2 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Trim, peel, and cut carrot on a diagonal into 1/2-inch-thick pieces. Halve, peel, and cut red onion into 1/2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Dice tomato into 1/2-inch pieces.

   zucchini: 2 unit, carrot: 6 oz, red onion: 2 unit, tomato: 2 unit
2. 

   2

   Toss zucchini, carrot, and onion wedges on a baking sheet with a drizzle of cooking oil and a pinch of salt and black pepper . Roast on top rack, tossing halfway through, until lightly browned and tender, ⏱️ 25 minutes .

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

   3

   While veggies roast, in a medium bowl , combine ground pork , minced onion, half the Tunisian spice blend (you'll use the rest later), and a pinch of salt and pepper. Form pork mixture into six 1.5-inch meatballs (twelve meatballs for 4 servings).

   ground pork: 20 oz, Tunisian spice blend: 2 tbsp
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and press down with a spatula to form patties; cook until cooked through, ⏱️ 6 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, ⏱️ 4 minutes . In a small bowl , whisk together chicken stock concentrate , half the flour (all for 4 servings), and water (2/3 for 4). Slowly stir flour mixture into pan and cook, stirring constantly, until sauce has thickened, ⏱️ 2 minutes . Remove from heat; stir in butter (use 1 TBSP for 2 servings) until melted and combined.

   chicken stock concentrate: 2 unit, flour: 1 tbsp, water: 1/3 c, butter: 2 tbsp
6. 

   6

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