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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.

Tags:Discovery
Allergens:Mustard/MoutardeWheat/BléSulphites/SulfiteMilk/LaitEgg/Oeuf

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Worcestershire Sauce

56 g

Crispy Shallots

(ContainsWheat/Blé, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

460 g

Russet Potato

227 g

Broccoli, florets

1 tsp

Garlic Salt

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

4 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Milk*

(ContainsMilk/Lait)

1 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Peeler
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Rolling Pin
Shallow Dish
Baking Sheet
Parchment Paper
Large Bowl
Silicone Brush
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**

5

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.

6

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