Roast pork & potato croquettes

What’s the best thing about roasting ‘ high’? (meaning to cook more of a roast than you needed at the time..)..

Leftovers!

This outing of leftovers is a fave..

I dig croquettes .. That outside crunchiness .. Giving way to super softy savoury fluffiness inside .. No cheese in mine please.. Yet I can see why people would like it in there..

So first chop up the roast pork.

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Adding green onion, French garlic and paprika

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A good glugging of olive oil..

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And let that sit it out for a while..

These really are the last if me ol’ pal jack Taylor’s spuds..

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Once peeled and knife point tender in with the roast porky mix adding parsley and seasonings..

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Rolled up and dusted in cornflour.. Into the fridge..

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The fridge helps them set a little.. There is no other binder but the olive oil..

Get the eggs whooped up and the panko crumbs ready. ..

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Dip in the (red ticket) egg then the crumbs.. When all done repeat again for that extra crunch..

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Fry off in two batches because of space in the wok..

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Draining of course on ikea brown paper !

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Served up with maggies hot and sweet ketchup..

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That lovely crunch , extra crunchy.. Great Middley bit..

Yummy doodle doo!!!

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Categories: Dinners/Suppers, Pigs, previous posts, Recipes

Tags: , , , , , ,

6 replies

  1. Oh i’m well into croquettes at the moment!!

    Liked by 1 person

  2. I haven’t roasted high since college…..and then leftovers were AWESOME!

    Liked by 1 person

  3. Ahh mandingo – you keep knocking it out of the park!!! Amazballs!

    Liked by 1 person

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