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.
- 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
- 1 c peach salsa
- 1/2 c crema (Central or South American sour cream)
- 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.
- Combine ingredients in med saucepan over med-high heat.
- Whisk often and remove when mixture begins to boil.
- 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.