Crispy Shallot Pork Croquettes
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Crispy Shallot Pork Croquettes

Crispy Shallot Pork Croquettes

with Mash, Gravy and Sautéed Brussels Sprouts

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 craveable crunch. Tender-crisp veggies 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 Time12 minutes


serving amount

250 g

Ground Pork

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

112 g

Crispy Shallots

(Contains Wheat)

1 unit

Chicken Broth Concentrate

2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

227 g

Brussels Sprouts

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 unit

Russet Potato

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


5 tbsp


(Contains Milk)


Nutrition Values

Calories990 kcal
Fat58 g
Saturated Fat34 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber10 g
Protein38 g
Cholesterol145 mg
Sodium1580 mg
Trans Fat1.5 g
Potassium2000 mg
Calcium150 mg
Iron6 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.


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


Cook potatoes
  • 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, halve Brussels sprouts (quarter if large).
  • 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 Brussels sprouts
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add Brussels sprouts, 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 Brussels sprouts are tender, 5-6 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 Brussels sprouts between plates.
  • Spoon gravy over croquettes and mash.