Pork and N’duja Croquette

Calabria Cucina’s Pork and N’duja Croquette

Calabria Cucina, Winner of Best Customer Service Award at the 2014 Chesterfield Food and Drink Awards and Restaurant of the Year and Best Customer Service at the 2013 awards, shares their delicious Pork and N’duja croquette recipe.

Calabria Cucina’s Pork and N’duja Croquette

Ingredients                                                                                                                                                         Serves 6

  • Half of one Red Onion; finely diced
  • 1kg of Mashed Potatoes
  • 400g of Braised Pork Shoulder
  • 100g N’duja ‘the wonder ingredient’ (available at Delicibo Chesterfield)
  • Pinch of Freshly Chopped Parsley
  • Salt to taste
  • 3 Eggs
  • Breadcrumbs
  • Flour


Firstly, pre-heat your oven to 180C or Gas Mark 5.

Sweat off the red onion in some olive oil in a pan, then take the pan off the heat and drain away the oil.

In a bowl mix together the mash, pork, n’duja, parsley, and onion then season to taste.

Shape the mix into six balls and flatten slightly to a cake/croquette shape. Then, chill the croquettes in the fridge until firmed up.

Using three bowls – place flour in one bowl, whisk three eggs into a second bowl, and breadcrumbs in a third.

Taking one croquette at a time, place the croquette into each bowl to coat in each ingredient; firstly the four, then the egg, and finally the breadcrumbs.

Shallow fry the finished croquettes in olive oil until golden, then place in the preheated oven for 15 minutes. Finally, serve hot and enjoy!

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Vic Risorto - Destination Chesterfield

Vic Risorto

Vic Risorto is owner of Calabria restaurant and is Destination Chesterfield Board member with responsibility for Leisure, Retail and Tourism.

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