Meal Kit

Romesco Potato Croquettes

with tomato and spinach orzo

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    6 oz. Orzo Pasta
  • 12 oz. Yukon Potatoes
  • Info
    3 Tbsp. Roasted Red Pepper Pesto
  • Info
    ½ tsp. Sriracha Salt
  • ½ oz. Baby Spinach
  • 1 tsp. Garlic Pepper
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 Roma Tomatoes
  • Info
    ½ cup Italian Panko Blend
  • Info
    3 fl. oz. Garlic Aioli

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.

  • Nutrition (per serving)

  • Calories
    942
  • Carbohydrates
    151g
  • Fat
    45g
  • Protein
    16g
  • Sodium
    1338mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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
  1. 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. Set aside. While potatoes boil, coarsely chop spinach. Core tomatoes and coarsely chop.

  2. 2

    Start Orzo and Form Croquettes

    Once water (in pot without potatoes) is boiling, 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 in 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. 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 croquettes to a plate and season with a pinch of salt. Wipe pan clean and reserve.

  4. 4

    Finish the Orzo

    Return pan used to cook croquettes 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, 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.

  5. 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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