Crispy Shallot Pork Croquettes
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Crispy Shallot Pork Croquettes

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.

Preparation Time30 minutes
Cooking Time


serving amount

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


(Contains Milk)

3.5 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1180 kcal
Fat75 g
Saturated Fat34 g
Carbohydrate92 g
Sugar14 g
Dietary Fiber9 g
Protein40 g
Cholesterol140 mg
Sodium1520 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.


Large Pot
Potato Masher
Measuring Spoons
Large Bowl
Shallow Dish
Baking Sheet
Parchment Paper
Medium Non-Stick Pan
Measuring Cups


Cook potatoes

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.

Form and roast croquettes

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.**

Roast broccoli

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.

Make gravy

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.

Finish and serve

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