Pork Mince Croquettes with Sweet Chilli Dip - Serves 4-6
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.
A tip fromJean-Christophe
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.
Method
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.