HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Shallot Pork Croquettes
Crispy Shallot Pork Croquettes

Crispy Shallot Pork Croquettes

with Mash, Gravy and Parmesan Broccoli

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Big texture and bold taste are on the menu tonight. Pork and potato patties are encrusted with a crushed buttery panko and crispy shallot coating, then baked to achieve that crispiness we are all craving. The croquettes and a creamy mash are smothered in a velvety gravy and cheesy roasted broccoli rounds out the plate.


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

Preparation Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

1.5 tsp

Dijon Mustard


½ cup

Panko Breadcrumbs


1 tbsp

Worcestershire Sauce

56 g

Crispy Shallots

(ContainsWheat/Blé, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour


460 g

Russet Potato

227 g

Broccoli, florets

1 tsp

Garlic Salt

2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

4 tbsp

Unsalted Butter*


¼ tsp


¼ tsp


2 tbsp



1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1190 kcal
Fat78 g
Saturated Fat33 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber7 g
Protein41 g
Cholesterol168 mg
Sodium1940 mg
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Rolling Pin
Shallow Dish
Baking Sheet
Parchment Paper
Large Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon
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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-high. 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, to taste.


Meanwhile, open one side of the package of crispy shallots. Using a rolling pin or a heavy-bottomed pan, crush crispy shallots in their package to a fine crumb. Transfer crispy shallots to a shallow dish. 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 the shallow dish with shallots, then stir to combine.


Meanwhile, cut broccoli into bite-sized pieces. When potatoes are done, add broccoli, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast broccoli in the middle of the oven until golden-brown and tender, 12-14 min. Sprinkle Parmesan over broccoli, then continue to roast until cheese melts, 1-2 min.


Meanwhile, add pork, Dijon, remaining garlic salt, remaining panko, 2 tbsp mashed potatoes (dbl for 4 ppl) and half the Worcestershire sauce to a large bowl. Season with pepper, then combine. 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.**


Meanwhile, carefully wipe the same pan (from step 2) clean, then return then to medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle flour over butter. Cook, whisking often, until combined, 30 sec. Gradually whisk in 2/3 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce. Bring to a simmer. Simmer, whisking occasionally, until gravy thickens slightly, 1-2 min. Season with salt and pepper, to taste.


Divide croquettes, mash and broccoli between plates. Spoon gravy over croquettes and mash.