Crispy Shallot Pork Croquettes
with Mash, Gravy and Parmesan Broccoli
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.
Ingredients
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 Sulphites, Wheat)
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
460 g
Russet Potato
227 g
Broccoli, florets
1 tsp
Garlic Salt
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Milk*
(Contains Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
