Ingredients

Ingredients

• 1,5 kg C-grade chuck roast
• 3/4 cups apricot or mango chutney
• 1/3 cups soy sauce
• 1 tbsp Marmite
• 1 stock cube and 1 1/2 cups water

Filling

• 3–4 cups mashed potatoes
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup chopped fresh parsley or cilantro
• 1/2–3/4 cups feta cubes

Dipping

• 1 whisked egg
• 2 cups panko bread crumbs mixed with corn starch

Serve

• Snack platter with cheeses, preserves, crackers, and crudités

Method

1. Place the chuck roast in an Instant Pot and season with salt and pepper. Add in the stock cube, soy sauce, and the chutney, and slow cook for 2-4 hours until tender.

2. Shred and slice the beef into tiny cubes.

3. Boil peeled potatoes until soft and mash them with a potato masher, season with the spices, and then add in the shredded beef, herbs, and feta. Mix well.

4. Heat some oil for frying the qroquettes, and then once heated, dip the qroquettes in whisked egg and the panko flour mixture until coated, repeat the process until fully covered.

5. Fry the croquettes until super brown and crisp, and then serve on a snack platter with some crudites, cheeses, crackers, and preserves.