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Crispy Shallot Pork Croquettes

Crispy Shallot Pork Croquettes

with Mash, Gravy and Roasted Broccoli

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Big texture and bold taste are on the menu tonight! Pork and potato patties are breaded with a crushed crispy shallot coating, then baked to achieve that craveable crunch. The croquettes and a creamy mash are smothered in a velvety gravy, while roasted broccoli rounds out the plate.

Tags:Discovery
Allergens:MustardGlutenSulphitesSoyMilk

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

Preparation Time30 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)

¼ cup

Panko Breadcrumbs

(ContainsGluten)

112 g

Crispy Shallots

(ContainsGluten, Sulphites)

1 unit

Chicken Broth Concentrate

2 tbsp

Gravy Spice Blend

(ContainsGluten, Soy)

460 g

Russet Potato

227 g

Broccoli, florets

1 tsp

Garlic Salt

Not included in your delivery

5 tbsp

Milk*

(ContainsMilk)

3.5 tbsp

Unsalted Butter*

(ContainsMilk)

1 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate47 g
Sugar6 g
Dietary Fiber3 g
Protein21 g
Cholesterol72 mg
Sodium950 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Peeler
Colander
Measuring Spoons
Large Bowl
Shallow Dish
Baking Sheet
Parchment Paper
Medium Non-Stick Pan
Whisk
Measuring Cups
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, add panko and 3 tbsp milk (dbl for 4 ppl) to a large bowl. Stir to combine. Set aside. Make a small cut in the packages of crispy shallots. Gently crush shallots in their packaging with your hands or use a heavy-bottomed pan until shallots are a fine crumb. Transfer crispy shallots to a shallow dish. Cut any large broccoli florets into bite-sized pieces.

3

Add pork, Dijon, half the garlic salt and 1/2 tbsp Gravy Spice Blend (dbl for 4 ppl) to the large bowl with panko and milk. Season with pepper, then combine. Form mixture into 4 equal-sized, 1-inch-thick oval patties (8 patties for 4 ppl). Working with one patty at a time, press both sides into shallot crumbs to coat completely. Transfer patties to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.**

4

Meanwhile, add broccoli, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast broccoli in the top of the oven, stirring halfway through, until golden-brown and tender, 12-14 min.

5

When croquettes and broccoli are halfway done, heat a medium non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle remaining Gravy Spice Blend over butter. Cook, whisking often, until combined, 30 sec. Gradually whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. 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.