Harissa Pork Cheek Croquetas

Prep: 45 minutes
Cook: 30 minutes

Medium

Serves x30 croquetas

We've teamed up with fellow Great Taste Award producers and B Corp, The Jolly Hog, to bring you these mouth-watering Rose Harissa Pork Cheeks, now available in Sainsbury's. Made with high-welfare British pork, this warming spiced cut of meat works beautifully in these crispy croquetas paired with a quick garlic allioli.

Ingredients

1 pack The Jolly Hog Harissa Pork Cheeks
2 tbsp Belazu Caramelised Onion Flavour Hack
300g cooked potato (2 medium roasted potatoes)
100g grated mozzarella
3 eggs, beaten
150g plain flour
Vegetable oil, for frying
200g good quality mayonnaise
3 tbsp Belazu Roasted Garlic Flavour Hack
1 lemon, cut into wedges, to serve

Method

Step 1: Shred the Harissa Pork Cheeks into a medium bowl. Add the Caramelised Onion Flavour Hack, cooked potato, grated mozzarella and beaten eggs and mix everything together thoroughly. Then add the flour and mix lightly until only just incorporated to avoid the croquetas becoming gluey.
Step 2: Using two dessert spoons dipped into cold water, form into quenelles or small fat sausage shapes. Freeze for a couple of hours (or ideally overnight) to maintain the shape when frying.
Step 3: When ready to serve, preheat your oven to 175°C / 155°C fan.
Step 4: Add the vegetable oil to a large, deep frying pan. Shallow or deep fry the croquetas in batches until lightly golden and crispy.
Step 5: Transfer the croquetas to a lined baking tray and finish in the oven for 10 minutes. If preparing the croquetas in advance, this final cooking step can be left until 10 minutes before your guests are ready to enjoy them!
Step 6: In the meantime, mix the mayo and Roasted Garlic Flavour Hack together in a small bowl, ready for dipping.
Step 7: Once the croquetas are piping hot throughout, remove from the oven and sprinkle with some flaked sea salt. Serve piled up on a platter alongside the Roasted Garlic allioli and wedges of fresh lemon to squeeze on top.

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