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 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.