Crispy Shallot Pork Croquettes
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Crispy Shallot Pork Croquettes

Crispy Shallot Pork Croquettes

with Gravy, Mash and Parmesan Green Beans

Pork and potato patties are encrusted with a crushed buttery panko and crispy shallot coating before baking, for a simple meal with complex flavours. Mash smothered in a velvety gravy with parmesan green beans rounds out the dish with lovely textures and bold taste!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Ground Pork

1.5 tsp

Dijon Mustard

(Contains Mustard)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Worcestershire Sauce

56 g

Crispy Shallots

(Contains Soy, Gluten)

1 unit

Chicken Demi-Glace

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

460 g

Russet Potato

340 g

Green Beans

1 tsp

Garlic Salt

7 g


2 tbsp


(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

5 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tsp


¼ tsp


2 tbsp


(Contains Milk)


Nutrition Values

Calories1200 kcal
Fat78 g
Saturated Fat36 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber9 g
Protein42 g
Cholesterol185 mg
Sodium2130 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.


Large Pot
Measuring Cups
Measuring Spoons
Rolling Pin
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush


Cook potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1-inch) in a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper.


While potatoes cook, using a rolling pin, crush crispy shallots, in their packaging, to a fine crumb. Trim green beans. Thinly slice chives.

Prep panko-shallot mixture

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add half the panko and cook, stirring occasionally, until golden, 2-3 min. Transfer panko to a shallow dish. Carefully wipe pan clean. Reserve 1 tbsp of crispy shallots, then add remaining crispy shallots to shallow dish with panko. Stir to combine.

Bake croquettes

Combine pork, Dijon, half the garlic salt, remaining panko, 2 tbsp mashed potatoes (dbl for 4 ppl) and half the Worcestershire sauce in a large bowl. Season with pepper. Form mixture into 4 equal-sized, 1-inch thick, oval patties (8 patties for 4 ppl). Brush patties all over with mayo. Working with one patty at a time, press both sides into panko-shallot mixture to coat completely. Transfer patties to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.

Cook green beans

While croquettes bake, heat the same pan (from step 3) over medium-high. When hot, add green beans and 1/3 cup water (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until water has evaporated, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then season with pepper and remaining garlic salt. Cook, stirring often, until green beans are tender-crisp, 1-2 min. Transfer to a plate and cover to keep warm. Carefully wipe pan clean.

Finish and serve

Heat the same pan over medium-high. Add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Sprinkle flour over top. Cook, whisking often, until golden, 30 sec-1 min. Slowly add 3/4 cup water (dbl for 4 ppl), a little bit at a time, whisking constantly to prevent clumping. Add demi-glace and remaining Worcestershire sauce. Cook, whisking often, until slightly thickened, 3-4 min. Season with salt and pepper. Divide croquettes, mash and green beans between plates. Spoon gravy over mashed potatoes and croquettes. Sprinkle reserved crispy shallots and Parmesan over green beans. Sprinkle chives over everything.