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Or the Triple P. Perfect way to use leftover mashed potatoes and pork. I had plenty from my Slow-Cooked Sunday Sweet and Sassy Pork. If you don’t have leftover mashed, make your potatoes ahead of time. Don’t try to substitute instant. I’m not a mashed-potato snob; I actually love them from a box. You need thick potatoes; the mash needs to hold its shape.

pork, potato and pumpkin croquettesWhat you need:

Croquettes:

  • 1/2-1 c cooked pork, shredded (depends on how much pork you want)
  • 3 c mashed red potatoes
  • 1 c shredded cheese (I used Oaxaca, but my family didn’t like its ‘unmelt’ factor)
  • 1/2 c pumpkin puree
  • 1/4 c Devo Olive Oil Chipotle EVOO
  • 1/2 c onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp Spanish smoked paprika
  • Freshly ground sea salt and black pepper
  • 2 eggs, beaten
  • 1 c bread crumbs (I used a mixture of panko, Italian, and crushed nuts)
  • Flour, about 1/2 c

Sauce:

  • 1 c peach salsa
  • 1/2 c crema (Central or South American sour cream)

Garnish:

  • Cilantro would have been nice, but I was out
  • A bit of grated cheese

What you do:

  • Heat about 1 tbs EVOO in sauté pan over med heat.
  • Add onions and cook until softened, about 5 min.
  • Add garlic and cook about 2 min.
  • Add smoked paprika and mix well until combined.
  • Remove from the heat and set aside.
  • In large bowl add mashed potatoes, pork, pumpkin, cheese and onion mixture.
  • Stir to mix until combined.
  • Season with salt and pepper to taste.
  • Divide mixture into 8-12 balls. (Use an ice cream scoop!)
  • Spread flour on flat surface and flour your hands.
  • Roll croquette in flour to help bind.
  • Roll croquette in egg and then in bread crumbs.
  • Place croquette on baking sheet.
  • Refrigerate for 30 min.
  • Heat oven to 275°.
  • Heat 2 tbs EVOO in sauté pan over med-high heat.
  • Add 4 croquettes and cook until crispy, turning often.
  • Drain on paper towel and place on baking sheet.
  • Repeat, adding more oil if needed.
  • Place in oven until ready to eat.
  • Repeat.

Sauce:

  • Combine ingredients in med saucepan over med-high heat.
  • Whisk often and remove when mixture begins to boil.

Assemble:

  • Place a small amount of sauce on individual serving dish.
  • Top with 2-3 croquettes.
  • Drizzle with additional sauce.
  • Garnish with cilantro and sprinkle with grated cheese.
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