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Pork Mince Croquettes with Sweet Chilli Dip - Serves 4-6

Pork Mince Croquettes with Sweet Chilli Dip

This dish works equally well with minced beef or chicken. Make sure the oil for deep frying is at the right temperature – 180°C. If you drop a bit of mix in and it colours very quickly then it is too hot. When the croquettes start floating, they’re ready.

Jean-Christophe Novelli A tip from

Choose the piece of pork you want and get your butcher to mince it for you. I always go for outdoor reared pork or organic pork as it has such good flavour.


1. Heat the tablespoon of oil in a frying pan. Pan-fry the pork, herbs, curry powder, Tabasco, mustard, onions and garlic for 3 minutes, or until the pork is cooked, and then add the mashed potato and seasoning. Stir to combine.

2. Turn the pork into a large bowl and combine with the egg white and choux paste. Form into small croquettes, keeping your hands wet so it doesn’t stick.

3. Heat the 500ml olive oil in a frying pan and fry the croquettes until crispy and there is no pink meat remaining.

4. Serve the hot croquettes with the chilli sauce.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.


  • 1 tablespoon olive oil
  • 600g minced pork, chopped
  • small bunch fresh thyme, stalks removed and chopped
  • small bunch fresh coriander, chopped
  • 1 teaspoon medium curry powder
  • a few drops Tabasco
  • 1 teaspoon Dijon mustard
  • 2 small onions, peeled and finely chopped
  • 2 garlic cloves, peeled and sliced
  • 300g cooked potato, mashed
  • 1 medium egg white
  • 300g choux paste
  • 500ml olive oil for frying
  • 100ml sweet chilli sauce
  • salt and freshly ground black pepper

Preparation time: 10 minutes

Cooking time: 10 minutes