Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. These golden croquettes may sound fancy but they're super simple and satisfying to make! Learn how to whip up these beef and potato packed delights encrusted with breadcrumbs and served with creamy mash, tender veggies and velvety gravy
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3
potato
1 packet
green beans
1
carrot
1 packet
beef mince
1 sachet
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
Dijon mustard
1 sachet
crispy shallots
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
olive oil
2 tbs
milk
(Contains Milk;)
40 g
butter
2 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
½ cup
boiling water
• Boil the kettle. Peel potato and cut into large chunks. Trim green beans. Thinly slice carrot into rounds. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water for 6 minutes. Place a colander or steamer basket on top then add green beans and carrot. • Cover and steam until veggies are tender, and potatoes are easily pierced with a knife, for another 7-8 minutes. Transfer veggies to a bowl. Season, drizzle with olive oil and cover to keep warm.
• While veggies are steaming, bring a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add herb & mushroom seasoning and cook until fragrant, 1 minute. Transfer to a medium bowl. Season with pepper. • Once potatoes are done, drain and return to saucepan. Add the milk, butter, Dijon mustard, a good pinch of salt and mash until smooth. Cover to keep warm. • To bowl with beef, add crispy shallots, Parmesan cheese and some mashed potato (3/4 cup for 2P / 1 1/2 cups for 4P). Mix until well combined. Set aside to cool slightly.
• Once beef mixture has cooled enough to handle, shape beef mixture into 2cm-thick oval croquettes (4-5 per person). • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip croquettes into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. • Cook croquettes in batches, turning occasionally, until golden and cooked through, 4-6 minutes. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the croquettes do not stick to the pan.
• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute.
• Divide remaining Dijon mash, crumbed beef croquettes and steamed veggies between plates. Pour over gravy to serve. Enjoy!