Crispy Shallot Pork Croquettes
with Mash, Gravy and Roasted Broccoli
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.
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)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
112 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 unit
Chicken Broth Concentrate
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
460 g
Russet Potato
227 g
Broccoli, florets
1 tsp
Garlic Salt
Not included in your delivery
5 tbsp
Milk*
(Contains Milk)
3.5 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
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 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, 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. Using a rolling pin or a heavy-bottomed pan, crush crispy shallots in their package until broken into fine crumbs. Transfer crispy shallots to a shallow dish. Cut any large broccoli florets into bite-sized pieces.
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. Roast in the middle of the oven until cooked through, 12-14 min.**
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.
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.
Divide croquettes, mash and broccoli between plates. Spoon gravy over croquettes and mash.
