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Soy Ginger Pork Patties
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Soy Ginger Pork Patties

Soy Ginger Pork Patties

with Roasted Broccoli Salad and Chili Peanut Dressing

Why did the pork patties cross the road? To get to the roasted broccoli salad party across the street! Zesty ginger and soy-infused pork patties are seared and served atop a playfully delicious and textural salad of mixed greens, roasted broccoli, crunchy peanuts, and shredded carrots in a piquant chili peanut dressing. It all gets finished with more dressing and scallion greens. Sorry, no more jokes, it’s time to eat!

Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1.15 ounce

Peanut Butter

(Contains Peanuts)

8 ounce

Broccoli Florets

1 thumb


2 unit


4 ounce

Mixed Greens

1 ounce

Sweet Thai Chili Sauce

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

(Contains Sesame)

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

½ ounce


(Contains Peanuts)

4 ounce

Shredded Carrots

Not included in your delivery

2 teaspoon

Cooking Oil

3 tablespoon

Olive Oil

¼ teaspoon





Nutrition Values

/ per serving
Calories830 kcal
Fat63 g
Saturated Fat14 g
Carbohydrate31 g
Sugar14 g
Dietary Fiber7 g
Protein34 g
Cholesterol95 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Bowl
Large Pan
Large Bowl



• Adjust rack to top position and preheat oven to 450 degrees. Bring peanut butter to room temperature. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Peel and mince ginger until you have 1 tsp (2 tsp for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites. Roughly chop peanuts.

Roast Broccoli

• Toss broccoli on a baking sheet with a drizzle of oil, a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

Make Dressing

• Meanwhile, in a medium bowl, whisk together peanut butter, chili sauce, half the soy sauce (you’ll use the rest in the next step), half the vinegar (all for 4 servings), half the sesame oil (all for 4), and ¼ tsp sugar (½ tsp for 4) until combined. • Slowly whisk in 3 TBSP olive oil (6 TBSP for 4) until smooth. Whisk in 2 tsp warm water (4 tsp for 4) until dressing is smooth. Season with salt and pepper to taste.

Form & Cook Patties

• In a second medium bowl, gently combine pork*, ginger, scallion whites, garlic powder, remaining soy sauce, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. • Form into 6 1½-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to form ½-inch-thick patties (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook until browned and cooked through, 2-3 minutes per side.

Make Salad

• In a large bowl, combine mixed greens, broccoli, peanuts, half the carrots (all for 4 servings), and as much dressing as you like (save a spoonful of dressing for serving); toss until thoroughly coated. Taste and season with salt and pepper if desired.

Finish & Serve

• Divide salad between bowls; top with pork patties. Drizzle patties with remaining dressing. Garnish with scallion greens and serve.

Ground Pork is fully cooked when internal temperature reaches 160°.