Crispy Shallot Pork Croquettes
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Crispy Shallot Pork Croquettes

Crispy Shallot Pork Croquettes

with Mash, Gravy and Sautéed Green Beans

Big texture and bold taste are on the menu tonight! Pork and potato patties are breaded with crushed crispy shallot coating, then baked to achieve a cravable crunch. Zucchini, carrots and velvety gravy round out the plate.


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

Preparation Time35 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(s)

Chicken Broth Concentrate

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

2 unit(s)

Russet Potato

1 tsp

Garlic Salt

170 g

Green Beans

Not included in your delivery

5 tbsp


(Contains Milk)

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories1140 kcal
Fat71 g
Saturated Fat36 g
Carbohydrate88 g
Sugar8 g
Dietary Fiber8 g
Protein38 g
Cholesterol145 mg
Sodium1630 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium125 mg
Iron4.75 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
Large Non-Stick Pan
Measuring Cups


Cook potatoes

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.Gently crush crispy shallots in packaging with your hands or a heavy-bottomed pan, until shallots are in fine crumbs.Transfer crispy shallot crumbs to a shallow dish.

Form and roast croquettes

Add pork, Dijon, half the garlic salt and 1/2 tbsp (1 tbsp) Gravy Spice Blend to the bowl with panko-milk mixture. Season with pepper, then combine.Form 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. Arrange on a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**

Sauté green beans

Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is 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 to a plate, then cover to keep warm.

Make gravy

Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Sprinkle remaining Gravy Spice Blend over pan. 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.

Finish and serve

Divide croquettes, mash and green beans between plates. Spoon gravy over croquettes and mash.

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