Pork Croquettes On Chili Bechamel

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Pork Croquettes
Pork Croquettes

A croquette is simply a ball of something that has been fried. In this case, it is a meatball of seasoned ground pork, formed into a ball, rolled in finely ground breadcrumbs and deep fried. These balls are served atop a bechamel sauce that has been spiced with cayenne chili powder, paprika, pepper, and just a smidge of Parmigiano Reggiano. These pork croquettes make a fine appetizer for a gathering, or even as a tapas to be served with drinks.

Like Fried Balls? How About My Delicious Fried Goat Cheese Balls?

The best thing about croquettes is they can be filled with anything. You can essentially take this recipe and customize it with whatever you want. Instead of pork croquettes you can make potato croquettes, or use shrimp or lamb or other vegetables, or whatever you want! The possibilities are endless. As long as you can form the insides into a somewhat ball shape, you can make a croquette.

With these pork croquettes, they use a very fine breadcrumb. You can of course make them more rustic if you want, but using fine breadcrumbs helps them get a more even fry around the balls. However just like my fried goat cheese balls, you can use crushed Ritz crackers, or sub in some panko for a lighter crust.

Pork Croquette Ingredients

400 grams Pork; minced. You can use any minced meat you want for this recipe, but pork is a pretty easy one to find.

3 Potatoes. Some medium sized ones would be just fine. If there is any leftover potato mash you can just roll it into balls and make standard potato croquettes.

2 Shallots; chopped. You can also use 1 small onion. This will give it some sweetness and bite, as well as help the pork cook down perfectly.

2 cloves Garlic; minced.

2 tsp Chili Powder. You can add more or less depending on your spice preference.

1 tsp Salt.

100 grams Very Fine Breadcrumbs. You can actually use any breadcrumbs you like included preseasoned or panko, but very fine ones give a nice even crust.

2 Eggs

50 grams Flour

Frying Oil. Whatever amount needed to fill your pot/pan about 4-5 cm for frying the balls.

Spicy Bechamel

100 grams Butter

100 grams Flour

200 ml Heavy Cream

50 grams Parmesan Cheese; grated.

1 tbsp Chili Powder. Dark Ancho Chili Powder is one of my favorites.

2 tsp Paprika

1 tsp Black Pepper Powder

1 tsp Salt.

Pork Croquette Instructions

1. The first thing to do is to boil the potatoes. While these aren’t potato croquettes, we still need the starchy tuber as a binding agent, so in a large pot of boiling water add the potatoes. You will boil them for about 20 minutes so definitely start this first. Even better is to just use leftover mashed potatoes, as the rest of the recipe doesn’t take very long.

2. In a sauce pan on medium heat, add the ground pork and shallot and cook until slightly browned. Add the salt and chili powder and minced garlic, mix, and cook for another minute or two. Take off the heat and set aside.

3. When the potatoes are done, give them a good mash. Combine the mashed potatoes with the meat and place in a resealable container in the fridge. Let rest for at least 30 minutes to harden up.

4. While the mix is resting, you can make the bechamel sauce. In a saucepan melt the butter then quickly whisk in the flour until a paste is formed. Add the heavy cream and keep whisking until a thick sauce is created. Add the parmesan cheese and all the spices and whisk to combine. If it is too thick you can add more heavy cream to thin it out. That is up to your preference. As this sauce will thicken up fairly quickly after taking it off the heat, you can make it after you fry the balls as well so it is easier to spread.

5. Using your fingers or a spoon, scoop about a golf-ball sized amount of pork potato mix and roll into a ball. Roll in the flour, then the egg, then finally the breadcrumbs. Drop in a pot/pan of boiling oil to fry, about 1 minute. Do not overcrowd the oil.

6. On a plate or a bowl add some of the spicy bechamel, then place some pork croquettes atop the sauce. Garnish with some parsley or chopped red peppers and serve hot.

Pork Croquettes Notes

These can very easily be made in advance (as it’s hard to get the timing perfect anyways, advance is a better way to go in my opinion). After breading the pork croquettes, you can place them on a baking tray spaced apart and into the freezer. Once frozen you can just pop them in a bag and store in the freezer. To cook, just let sit on the counter for 15 minutes, then drop in the hot oil and cook for about 2 minutes.

Pork Croquettes Recipe

Pork Croquettes On Chili Bechamel

Course Appetizer
Cuisine Fusion
Keyword Croquettes, Pork Croquettes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 15 balls

Ingredients

Pork Croquettes

  • 400 grams Pork ground
  • 3 Potatoes
  • 2 Shallots chopped
  • 2 cloves Garlic minced
  • 2 tsp Chili Powder
  • 1 tsp Salt
  • 100 grams Breadcrumbs Very Fine
  • 2 Eggs
  • 50 grams Flour
  • Frying Oil

Spicy Bechamel

  • 100 grams Butter
  • 100 grams Flour
  • 50 grams Parmesan Cheese grated
  • 200 ml Heavy Cream
  • 1 tbsp Chili Powder
  • 2 tsp Paprika
  • 1 tsp Black Pepper
  • 1 tsp Salt

Instructions

  • The first thing to do is to boil the potatoes. While these aren't potato croquettes, we still need the starchy tuber as a binding agent, so in a large pot of boiling water add the potatoes. You will boil them for about 20 minutes so definitely start this first. Even better is to just use leftover mashed potatoes, as the rest of the recipe doesn't take very long.
  • In a sauce pan on medium heat, add the ground pork and shallot and cook until slightly browned. Add the salt and chili powder and minced garlic, mix, and cook for another minute or two. Take off the heat and set aside.
  • When the potatoes are done, give them a good mash. Combine the mashed potatoes with the meat and place in a resealable container in the fridge. Let rest for at least 30 minutes to harden up.
  • While the mix is resting, you can make the bechamel sauce. In a saucepan melt the butter then quickly whisk in the flour until a paste is formed. Add the heavy cream and keep whisking until a thick sauce is created. Add the parmesan cheese and all the spices and whisk to combine. If it is too thick you can add more heavy cream to thin it out. That is up to your preference. As this sauce will thicken up fairly quickly after taking it off the heat, you can make it after you fry the balls as well so it is easier to spread.
  • Using your fingers or a spoon, scoop about a golf-ball sized amount of pork potato mix and roll into a ball. Roll in the flour, then the egg, then finally the breadcrumbs. Drop in a pot/pan of boiling oil to fry, about 1 minute. Do not overcrowd the oil.
  • On a plate or a bowl add some of the spicy bechamel, then place some pork croquettes atop the sauce. Garnish with some parsley or chopped red peppers and serve hot.
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