Crispy Shallot Pork Croquettes
with Gravy, Mash and Parmesan Green Beans
Pork and potato patties are encrusted with a crushed buttery panko and crispy shallot coating before baking, for a simple meal with complex flavours. Mash smothered in a velvety gravy with parmesan green beans rounds out the dish with lovely textures and bold taste!
The quantities provided above are averages only.
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)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Worcestershire Sauce
56 g
Crispy Shallots
(Contains Soy, Gluten)
1 unit
Chicken Demi-Glace
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
460 g
Russet Potato
340 g
Green Beans
1 tsp
Garlic Salt
7 g
Chives
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
5 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1-inch) in a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. 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.
While potatoes cook, using a rolling pin, crush crispy shallots, in their packaging, to a fine crumb. Trim green beans. Thinly slice chives.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add half the panko and cook, stirring occasionally, until golden, 2-3 min. Transfer panko to a shallow dish. Carefully wipe pan clean. Reserve 1 tbsp of crispy shallots, then add remaining crispy shallots to shallow dish with panko. Stir to combine.
Combine pork, Dijon, half the garlic salt, remaining panko, 2 tbsp mashed potatoes (dbl for 4 ppl) and half the Worcestershire sauce in a large bowl. Season with pepper. Form mixture into 4 equal-sized, 1-inch thick, oval patties (8 patties for 4 ppl). Brush patties all over with mayo. Working with one patty at a time, press both sides into panko-shallot mixture to coat completely. Transfer patties to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.
While croquettes bake, heat the same pan (from step 3) over medium-high. When hot, add green beans and 1/3 cup water (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until water has evaporated, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then season with pepper and remaining garlic salt. Cook, stirring often, until green beans are tender-crisp, 1-2 min. Transfer to a plate and cover to keep warm. Carefully wipe pan clean.
Heat the same pan over medium-high. Add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Sprinkle flour over top. Cook, whisking often, until golden, 30 sec-1 min. Slowly add 3/4 cup water (dbl for 4 ppl), a little bit at a time, whisking constantly to prevent clumping. Add demi-glace and remaining Worcestershire sauce. Cook, whisking often, until slightly thickened, 3-4 min. Season with salt and pepper. Divide croquettes, mash and green beans between plates. Spoon gravy over mashed potatoes and croquettes. Sprinkle reserved crispy shallots and Parmesan over green beans. Sprinkle chives over everything.
