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.
Allergens
Utensils
Tags
Ground Pork
250 g
Dijon Mustard
0.5 tbsp
Panko Breadcrumbs
0.25 cup
Crispy Shallots
112 g
Chicken Broth Concentrate
1 unit(s)
Gravy Spice Blend
2 tbsp
Green Beans
170 g
Garlic Salt
1 tsp
Russet Potato
2 unit(s)
Salt
0.25 tsp
Unsalted Butter
4 tbsp
Milk
5 tbsp
Pepper
0.25 tsp
- 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.
970
kcal
Calories
58
g
Fat
34
g
Saturated Fat
78
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
36
g
Protein
145
mg
Cholesterol
1560
mg
Sodium
1.5
g
Trans Fat
1700
mg
Potassium
150
mg
Calcium
5
mg
Iron
made with a food processor
