Potato Croquettes Stuffed with Pork

Preparation info

  • Serves


    • Difficulty


Appears in

Marvellous Meals with Mince

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

  • About

Always provoking enthusiasm from both adults and children, these croquettes make a good change for a family meal. With a crunchy walnut coating they are stuffed with a scrumptious blending of pork, onion, rosemary and Gorgonzola cheese. Fun to make and easy to cook, these are best served with a rocket and baby tomato salad.


  • 1.25–1.5 kg potatoes, peeled
  • 50 g butter
  • sea salt and freshly ground black pepper
  • 1 tbsp olive oil, plus extra for oiling
  • 1 red onion, finely chopped
  • 250 g pork or veal mince
  • 2 tsp garlic cloves, finely chopped
  • 1 rosemary sprig, finely chopped
  • 100 g Gorgonzola or Saint Agur cheese, crumbled
  • 1 tbsp double cream or crème fraîche
  • 100 g walnut pieces, finely chopped


Boil or steam the potatoes until soft. Place in a mixing bowl, add the butter and seasoning and mash until smooth. Set aside.

Heat the olive oil in a frying pan over a low heat, add the onion and fry gently until soft. Increase the heat, stir in the mince and cook until separated and browned all over. Add the garlic and leave for 1–2 minutes. Transfer to a bowl and stir in the rosemary. Add the Gorgonzola cheese, cream and seasoning and combine.

Take small handfuls of the potato mash and form into balls, each about the size of a large plum. Use your thumb to create a good pocket in the centre of the ball and spoon in a heaped teaspoonful of the mince mixture. Lightly press the potato around the mixture to enclose it. Repeat until all the mixture is used up.

Preheat the oven to 190°C/Gas mark 5. Smear the potato balls with olive oil and then roll them lightly in the chopped walnuts. Place them close together in a large, shallow ovenproof dish. Cook in the centre of the oven for 35–45 minutes, or until golden brown.