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Spanish Pork Croquetas & Roast Tomato Salsa
Skill Up
Spanish Pork Croquetas & Roast Tomato Salsa

Take your cooking skills to the next level!

Difficulty: 1/3
Spanish

Time to unleash your inner chef! With a crunchy, golden exterior and a savoury, meaty centre, every bite of these croquetas will transport you to a bustling tapas bar right in the heart of Spain. If you need even more crunch, we've got you covered; these potatoes are boiled and then roasted to guarantee the crispiest potato experience you've ever had.

Allergens

Gluten(Wheat)
Almond
Traces of Cashew
Eggs
May contain traces of allergens
Wheat
Sesame
Soy
Gluten
Fish

Utensils

Large Frying Pan
Baking Paper
Medium Saucepan
Baking Tray

Tags

Over 30g protein
Ingredients
Olive oil

Olive oil

Potato

Potato

3

Garlic

Garlic

2 clove

Cucumber

Cucumber

0.5

Apple

Apple

1

Pork mince

Pork mince

1 packet

Kiwi Spice Blend

Kiwi Spice Blend

1 sachet

Plain flour

Plain flour

2 tbs

Egg

Egg

1

Panko breadcrumbs

Panko breadcrumbs

1 packet

Mixed Salad Leaves

Mixed Salad Leaves

1 packet

White wine vinegar

White wine vinegar

drizzle

Mayonnaise

Mayonnaise

1 packet

Roasted tomato salsa

Roasted tomato salsa

1 packet

Preparation
1
1

• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. Peel potato and cut into large chunks. Peel garlic cloves. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and set aside garlic cloves.

2
2

• Meanwhile, slice cucumber(see ingredients) into half-moons. Thinly slice apple into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Kiwi spice blend and cook until fragrant, 1 minute. Transfer to a medium bowl. Season with pepper. • Add some boiled potato (3/4 cup for 2 people / 11/2 cups for 4 people). Mash potatoes with a fork, then mix into pork mixture until well combined. Set aside to cool slightly.

3
3

• Transfer remaining potatoes to a lined oven tray. • Drizzle with olive oil and season generously with salt and pepper, tossing to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

4
4

• Once the pork mixture has cooled enough to handle, shape pork mixture into 2cm-thick oval croquetas (4 per person). • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip croquetas into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate. • Return pan to medium-high heat with enough olive oil to coat the base. Cook croquetas in batches, turning every 2-4 minutes until golden. Transfer to a paper towel-lined plate.

5
5

• Meanwhile, in a second medium bowl, combine mixed salad leaves, cucumber, apple and a drizzle of white wine vinegar and olive oil. Season to taste. • In a small bowl, add garlic cloves and mash until smooth. Add mayonnaise and stir to combine.Season to taste.

6
6

• Divide twice-cooked potatoes, Spanish pork croquetas and cucumber salad between plates. • Serve with roasted tomato salsa and garlic mayo. Enjoy!

Nutrition per serving

3099

kJ

Energy (kJ)

29.1

g

Fat

7.4

g

of which saturates

81.6

g

Carbohydrate

34.9

g

of which sugars

7.9

g

Dietary Fibre

37.2

g

Protein

853

mg

Sodium

Spanish Pork Croquetas & Roast Tomato Salsa
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with Twice-Cooked Potatoes, Cucumber Salad & Garlic Mayonnaise

1/3
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