pan-fried pork with celeriac and sweet potato cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil450g pork tenderloin cut into 1cm slices3 tbsp sherry2 tsp chopped sage1 tbsp wholegrain mustard60g ricotta300g celeraic, peeled, grated and squeezed, to remove excess liquid300g sweet potatoes, peeled, grated and squeezed, to remove excess liquid2 eggs, beaten3 tbsp plain flour3 spring onions, finely slicedpepper
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.
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.
Nutritional Info 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
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