Crispy Shallot Pork Croquettes
with Mash, Gravy and Sautéed Veggies
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 sautéed zucchini and carrots round out the plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sulphites, Wheat)
Chicken Broth Concentrate
Gravy Spice Blend
(Contains Soy, Wheat)
Not included in your delivery
Before starting, preheat the oven to 425°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 (3 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until creamy. Season with salt and pepper, to taste.
Meanwhile, trim green beans, then halve crosswise.Combine panko and 3 tbsp (5 tbsp) milk in a large bowl. Set aside.Make a small cut in the packages of crispy shallots. Gently crush shallots in packaging with your hands or using a heavy-bottomed pan, until shallots are in fine crumbs.Transfer crispy shallot crumbs to a shallow dish.
Add pork, Dijon, half the garlic salt and 1/2 tbsp (1 tbsp) Gravy Spice Blend to the 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 crispy 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, heat a large non-stick pan over medium-high heat.When hot, add green beans, 1/4 cup (1/2 cup) water and 1 tbsp (1 1/2 tbsp) butter. Season with pepper and remaining garlic salt. Cook, stirring occasionally, until water evaporates and green beans are tender, 4-5 min. Transfer green beans to a plate, then cover to keep warm.
Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, 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 (1 1/4 cups) water 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 veggies between plates. Spoon gravy over croquettes and mash.