Name: Potato Croquettes Stuffed with Pork
Yield: Serves 6–8
Ingredients: 50 g butter; 1.25–1.5 kg potatoes, peeled; 100 g Gorgonzola or Saint Agur cheese, crumbled; 1 tbsp double cream or crème fraîche; 1 red onion, finely chopped; 1 tbsp olive oil, plus extra for oiling; sea salt and freshly ground black pepper; 1 rosemary sprig, finely chopped; 2 tsp garlic cloves, finely chopped; 250 g pork or veal mince; 100 g walnut pieces, finely chopped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

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.

Ingredients

1.25–1.5 kg potatoes, peeled
50 g butter
sea salt and freshly ground

Method

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.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of