🥩 Cheese-Stuffed Pork Patties

🛒 Ingredients (for 7 portions)

PORK PATTIES

• 1 kg pork mince (20–25% fat recommended)

• 2 shallots, finely diced (brunoise)

• 2 garlic cloves, finely grated

• 1.5 dl heavy cream

• 1 dl panko breadcrumbs

• 2 eggs

• 1 tbsp Dijon mustard

• 1 tsp white miso (optional, for umami depth)

• 1.5 tsp fine sea salt

• 1 tsp freshly ground white pepper

• 1 tsp fresh thyme, finely chopped

• ½ tsp ground nutmeg

• Butter and neutral oil, for frying

CHEESE FILLING

• 200 g aged cheese (e.g. Västerbotten, Gruyère or Comté), coarsely grated

SILKY POTATO PURÉE

• 1.4 kg floury potatoes

• 150 g cold butter, diced

• 1.5–2 dl warm heavy cream

• 1 tsp salt (to taste)

• ½ tsp white pepper

• 1 tbsp crème fraîche (optional, improves meal prep stability)

PORT WINE JUS

• 2 shallots, finely chopped

• 1 tbsp butter

• 1 tsp sugar

• 2 dl ruby port wine

• 3 dl veal stock (or dark beef stock)

• 1 sprig thyme

• 1 bay leaf

• 20 g cold butter (for mounting)

BUTTER-GLAZED HARICOTS VERTS

• 600 g haricots verts

• 40 g butter

• Flaky sea salt

• Freshly ground black pepper

• Finely grated lemon zest (optional)

👨‍🍳 Instructions

1. PREP THE CHEESE

• Mix the grated cheeses and shape into 7 compact balls

• Freeze for 15 minutes to prevent leakage during cooking

2. PREP THE PATTY BASE

• Gently sauté shallots and garlic in butter until soft and translucent
  (no color)

• Let cool completely

• Combine panko and cream, allow to soak for 5 minutes

• Add eggs, Dijon, miso, salt, pepper, thyme, nutmeg, and the cooled shallots

• Gently fold in the pork mince until just combined

3. FILL & FORM

• Divide the mixture into 14 equal portions

• Flatten each portion, place a cheese ball in the center

• Seal carefully and shape into thick patties

• Refrigerate for 20 minutes to set

This step ensures clean cooking and optimal juiciness.

4. PAN-SEAR & OVEN FINISH

• Heat a pan over medium-high heat with butter and oil

• Sear patties until golden, about 2 minutes per side

• Transfer to a baking tray

• Finish in the oven at 150°C (300°F), conventional heat

• Cook for 10–12 minutes, internal temp 68–70°C

• Rest for 5 minutes before serving

5. SILKY POTATO PURÉE

• Boil potatoes in well-salted water until very tender

• Drain and steam-dry for 1–2 minutes

• Press through a potato ricer

• Gradually fold in butter until glossy

• Add warm cream and season gently

• Keep warm until serving

6. PORT WINE JUS

• Sauté shallots in butter until soft

• Add sugar, lightly caramelize

• Deglaze with port wine and reduce to one-third

• Add stock, thyme, bay leaf and simmer until glossy and lightly thickened

• Strain and whisk in cold butter just before serving

7. HARICOTS VERTS

• Blanch beans in heavily salted water for 3–4 minutes

• Chill in ice water to preserve color

• Reheat quickly in butter

• Season with salt, pepper, and optional lemon zest

🧰 Tools You’ll Need

• Frying pan

• Oven safe tray

• saucepan

• potato ricer

• Mixing bowl

• Meat Thermometer

• Chefs knife