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.
Chicken Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk/Lait)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1-inch) to 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, open one side of the package containing crispy shallots. Using a rolling pin or a heavy-bottomed pan, crush crispy shallots in their package to a fine crumb. Trim green beans. Thinly slice chives.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add half the panko. Cook, stirring occasionally, until golden, 2-3 min. Transfer panko to a shallow dish. Carefully wipe the pan clean. Reserve 1 tbsp crispy shallots (dbl for 4 ppl), then add remaining crispy shallots to the shallow dish with panko. Stir to combine.
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.**
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 evaporates, 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 green beans to a plate and cover to keep warm. Carefully wipe the pan clean, then return to medium-high. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle flour over top. Cook, whisking often, until combined, 30 sec.
Whisking constantly, gradually add 2/3 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce to the pan with butter. Bring to a simmer. Once simmering, cook, whisking often, until gravy thickens slightly, 1-2 min. Season with salt and pepper. Divide croquettes, mash and green beans between plates. Spoon gravy over croquettes and mash. Sprinkle reserved crispy shallots and Parmesan over green beans. Sprinkle chives over everything.