Maple-glazed Pork Fillet with Potato & Pickled Onion Croquettes

Prep time 10 minutes Cook time 12 minutes

Serves 4 people



  • 600g pork fillet, in 4 pieces
  • 1 teaspoon celery salt
  • 1½ cups leftover mashed potatoes
  • 4 pickled onions, finely chopped
  • ¼ cup finely-grated Parmesan cheese
  • 1 bunch chives, finely snipped
  • 1 cup plain flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • Vegetable oil, for deep-frying

To Serve

  • Roasted baby beetroot, soy beans, jus and nasturtium leaves


  1. 1.
    Season the pork filet with celery salt, then set aside for 5 minutes. Combine the mashed potatoes, pickled onions, Parmesan and chives in a bowl and mix well. Form into four logs. Dip in flour, egg and breadcrumbs to coat.
  2. 2.
    Pour the extra virgin olive oil into a pan set over a moderate-high heat, then sear the pork on all sides for 3 minutes, turning several times. Add the butter and maple syrup, then continue cooking for 3 more minutes, until glazed. Set aside to rest.
  3. 3.
    Fry the potato croquettes in hot (180°C) vegetable oil for 3 minutes, until golden and crisp, then drain on kitchen paper. Carve the pork then serve with croquettes, baby beetroot, soy beans, jus and nasturtium leaves.