SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 412.1
  • Total Fat: 14.8 g
  • Cholesterol: 190.0 mg
  • Sodium: 213.5 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 38.6 g

View full nutritional breakdown of pan-fried pork with celeriac and sweet potato cakes calories by ingredient
Report Inappropriate Recipe

pan-fried pork with celeriac and sweet potato cakes

Submitted by: KIMBAG

Introduction

a delicious alternative to roti; and contains 2 of your 5-a-day! a delicious alternative to roti; and contains 2 of your 5-a-day!
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    450g pork tenderloin cut into 1cm slices
    3 tbsp sherry
    2 tsp chopped sage
    1 tbsp wholegrain mustard
    60g ricotta
    300g celeraic, peeled, grated and squeezed, to remove excess liquid
    300g sweet potatoes, peeled, grated and squeezed, to remove excess liquid
    2 eggs, beaten
    3 tbsp plain flour
    3 spring onions, finely sliced
    pepper

Directions

1) Heat a little of the oil in a frying pan. Season the pork with plenty of pepper, add to the pan and fry for 3-4 minutes ubtil browned all over and cooked through. Remove from the pan and keep warm.

2)Pour the sherry into the pan, add the sage and stir to deglaze the pan. Cook until reduced by half. Add the mustard and ricotta and simmer for 2 minutes.

3) Meanwhile, in a bowl, mix the remaining ingredients, except the oil, togather and form into 8 patties

4) Heat the remaining oil in a frying pan, add the sweet potato cakes and fry for 4-5 minutes on each side until golden, pressing down with a spatula to ensure that the mixture sticks together.

5) Place the pork on top of the potato cakes, spoon over the sauce and serve with a selection of steamed vegetables.

Number of Servings: 4

Recipe submitted by SparkPeople user KIMBAG.






Great Stories from around the Web


Rate This Recipe