Meal Kit
Romesco Potato Croquettes
with tomato and spinach orzo
Prep & Cook Time: 50-60 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Chef
Rachel Post
There are a lot of words here to break down… what does this all mean? "Romesco" is a sauce that hails from Catalonia, made by fisherman to top their fish. It's usually a mix of nuts such as almond or pine, tomatoes, pepper, and garlic (all tasty good things). A "croquette" is a thick binder with filling, breaded and deep fried. And potatoes? Well, if you don't know what potatoes are you should definitely order this. (And you should order this anyway, because it as yummy as all heck.)
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
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- 2 tsp. Mirepoix Broth Concentrate
- 2 Roma Tomato
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- ½ oz. Baby Spinach
- 1 tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories942
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Carbohydrates151g
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Fat45g
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Protein16g
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Sodium1338mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Pots
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Colander
- 1 Wire-Mesh Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Potatoes
Peel and cut potatoes into large evenly-sized chunks. Bring another medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. While potatoes boil, coarsely chop spinach. Core tomato and coarsely chop.
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2 Start Orzo and Form Croquettes
Once water is boiling (in pot without potatoes), add orzo and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer. Return to pot and stir in 1 tsp. olive oil. Cover and set aside. Add 1 Tbsp. roasted red pepper pesto (reserve remaining for aioli), Sriracha salt, and a pinch of pepper to pot with potatoes. Mash until smooth. Stir ¼ cup panko (reserve remaining for topping) until combined. Place remaining panko on a plate. Form potato-panko mixture into four evenly-sized balls. Flatten balls to form evenly-sized disks. Place disks on plate with panko and flip until completely coated. -
3 Fry the Croquettes
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Carefully, add potato croquettes to hot pan and cook undisturbed until golden, 2-3 minutes per side. Transfer cakes to a plate and season with a pinch of salt. Wipe pan clean and reserve.
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4 Finish the Orzo
Return pan used to cook cakes to medium-high heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir occasionally until tender, 2-3 minutes. Add ¼ cup water, mirepoix base, ¼ tsp. salt, and a pinch of pepper. Stir constantly, 1 minute. Stir in orzo, spinach, half the garlic aioli (reserve remaining for pesto aioli), garlic pepper, and a pinch of salt and pepper until combined and smooth. Remove from burner.
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5 Make Roasted Red Pepper Aioli and Finish Dish
In a mixing bowl, combine remaining garlic aioli, remaining roasted red pepper pesto, and 1 Tbsp. water until smooth. Plate dish as pictured on front of card, topping potato croquettes with aioli. Bon appétit!
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