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.
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(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
Milk*
(Contains Milk)
4 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.**
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.
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.
Divide croquettes, mash and green beans between plates. Spoon gravy over croquettes and mash.
