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Holidays are FINALLY over!!!! YAY… can’t say I’m not happy to see them go. I am now looking forward to the days becoming longer and the sun shining more often. Spring is only 69 days away. So the gloves are off and lightening up the food fare is on the agenda. This recipe is a simple way to get your meat, veg and fruit in one fell swoop and tastes great to boot.

Food historians tell us recipes for croquette-type dishes likely descended from Ancient Roman rissoles: minced, spiced meat bound with fillers, carefully shaped, and deep fried. Recipes varied according to culture, cuisine, and period. The primary difference between rissoles and croquettes is the former is wrapped in pastry while the latter is rolled in breadcrumbs. Cooking method, presentation and purpose are generally similar. References to “Croquettes” appear in print in the early 18th century. The earliest recipes we find in English/American cookbooks date to the early 19th century. Croquette recipes are absent from the popular mid-18th century British works of Hannah Glasse, E. Smith, Mrs. Raffald, and Mrs. Moxon.

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Ingredients

1/2 lb ground pork
1 lb potatoes
3 large cooking apples
1/2 tsp ground sage
1/4 cup onion diced (optional)
Salt and freshly ground black pepper to taste

Directions

Peel the potatoes and cut into even-sized pieces. Steam or cook in boiling salted water for about 20 minutes until tender. Drain thoroughly and mash well. Add the minced pork. Finely chop or grate the cooking apple and onion and add to the potato. Add sage to the mixture and season generously. Work the mixture together until evenly combined. With lightly floured hands, shape the mixture into 8 cakes. Heat oil in a nonstick frying pan on a medium heat, and cook the cakes for 12 – 15 minutes, turning them occasionally until golden-brown on both sides.

While the cakes are cooking, core and cut the dessert apples into quarters. Fry the apple in a small amount of oil or butter until the apples are cooked through. Serve the cakes with sauted apple quarter on top.

Yields 4 servings

FOOTNOTE: For a twist drizzle cakes with a touch of maple syrup, serve with a light salad to complete the meal or serve cakes on a whole grain bun.

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