Ingredients with Measurements:
- 1 lb ground pork
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
- 4 potatoes, peeled and grated
- 1 egg
- 1/4 cup flour
- Oil for frying
Special equipment needed:
- Large skillet
- Mixing bowls
- Grater
Step-by-step instructions:
1. In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Add the milk, breadcrumbs, ground cloves, ground cinnamon, salt, and pepper to the skillet. Stir to combine.
4. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the mixture thickens.
5. While the cretons mixture is simmering, prepare the potato pancakes. In a mixing bowl, combine the grated potatoes, egg, flour, salt, and pepper.
6. Heat oil in a large skillet over medium-high heat.
7. Using a spoon, drop the potato mixture into the skillet and flatten with a spatula to form a pancake shape. Cook for 2-3 minutes on each side, until golden brown.
8. Repeat until all the potato mixture is used up, adding more oil to the skillet as needed.
9. Serve the cretons warm with the potato pancakes on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Cretons: Medium heat
Potato pancakes: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 18g
Carbohydrates per serving: 28g
Protein per serving: 20g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground turkey.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Grated potatoes can be substituted with grated sweet potatoes or zucchini.
Variations:
- Add chopped herbs such as parsley or thyme to the potato mixture for extra flavor.
- Serve the cretons on toast or crackers instead of with potato pancakes.
- Add diced apples or raisins to the cretons mixture for a sweet twist.
Tips and tricks:
- Make sure to drain any excess fat from the ground pork before adding the onion and garlic.
- Use a non-stick skillet or a well-seasoned cast iron skillet for the potato pancakes to prevent sticking.
- Keep the potato mixture in the fridge until ready to cook to prevent discoloration.
Storage instructions:
Store the cretons and potato pancakes separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
Reheat the cretons in a skillet over low heat, stirring occasionally, until heated through. Reheat the potato pancakes in a skillet over medium heat until crispy.
Presentation ideas:
Serve the cretons in a small bowl with a spoon and the potato pancakes on a plate or in a basket.
Garnishes:
Garnish the cretons with chopped parsley or green onions.
Pairings:
Pair the cretons and potato pancakes with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with balsamic glaze
- Steamed green beans with garlic butter
Troubleshooting advice:
- If the cretons mixture is too thick, add a splash of milk to thin it out.
- If the potato pancakes are falling apart, add more flour to the potato mixture to bind it together.
Food safety advice:
- Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Cretons is a traditional French-Canadian pork spread that is typically served on toast or crackers. Potato pancakes are a popular dish in many cultures, including Jewish, German, and Polish cuisine.
Flavor profiles:
The cretons are savory and slightly sweet, with a hint of cinnamon and cloves. The potato pancakes are crispy on the outside and tender on the inside, with a mild potato flavor.
Serving suggestions:
Serve the cretons and potato pancakes for breakfast, brunch, or as a light lunch or dinner.
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Region: Canadian