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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.

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Discovery
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground pork
  • 1.5 tsp dijon mustard
  • 0.25 cups panko breadcrumbs
  • 112 gr crispy shallots
  • 1 chicken broth concentrate
  • 2 tbsp gravy spice blend
  • 460 gr russet potato
  • 170 gr green beans
  • 1 tsp garlic salt
  • 5 tbsp milk*
  • 4 tbsp unsalted butter*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 500 gr ground pork
  • 3 tsp dijon mustard
  • 0.5 cups panko breadcrumbs
  • 224 gr crispy shallots
  • 2 chicken broth concentrates
  • 4 tbsp gravy spice blend
  • 920 gr russet potato
  • 340 gr green beans
  • 2 tsp garlic salt
  • 10 tbsp milk*
  • 6.5 tbsp unsalted butter*
  • 0.5 tsp salt*
  • 0.5 tsp pepper*

Instructions

  1. 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.
  2. 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.
  3. 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.**
  4. 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.
  5. 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.
  6. Divide croquettes, mash and veggies between plates. Spoon gravy over croquettes and mash.