Potato Croquettes Stuffed with Pork

Preparation info
  • Serves


    • Difficulty


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.


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


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.