Crispy Shallot Turkey Croquettes
with Mash, Gravy and Sautéed Veggies
Big texture and bold taste are on the menu tonight! Turkey and potato patties are breaded with a crushed crispy shallot coating, then baked to achieve that craveable crunch. The croquettes and a creamy mash are smothered in a velvety gravy, while sautéed zucchini and carrots round out the plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
1.5 tsp
Dijon Mustard
(Contains Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
112 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 unit
Chicken Broth Concentrate
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
460 g
Russet Potato
200 g
Zucchini
1 tsp
Garlic Salt
170 g
Carrot
Not included in your delivery
5 tbsp
Milk*
(Contains Milk)
3.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Meanwhile, combine panko and 3 tbsp milk (dbl for 4 ppl) in a large bowl. Set aside.Make a small cut in the packages of crispy shallots. Gently crush shallots in their packaging with your hands or using a heavy-bottomed pan until shallots are a fine crumb.Transfer crispy shallot crumbs to a shallow dish.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.\ufeffHalve zucchini lengthwise, then cut into 1/4-inch half-moons
Add turkey, Dijon, half the garlic salt and 1/2 tbsp Gravy Spice Blend (dbl for 4 ppl) to the bowl with panko and milk. Season with pepper, then combine.Form mixture into 4 equal-sized, 1-inch-thick oval patties (8 patties for 4 ppl). Working with one patty at a time, press both sides into crispy shallot crumbs to coat completely. Transfer patties to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, heat a large non-stick pan over medium-high.When hot, add carrots and 1/4 cup water (dbl for 4 ppl), then season with salt. Cook, stirring occasionally, until water evaporates, 4-5 min. Add zucchini and 1 tbsp butter (dbl for 4 ppl). Cook, stirring occasionally, until veggies are tender, 3-4 min. Season with pepper and remaining garlic salt.Transfer veggies to a plate, then cover to keep warm.Carefully wipe the pan clean.
Heat the same pan over medium-high.When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Sprinkle remaining Gravy Spice Blend over butter. Cook, whisking often, until combined, 30 sec. Gradually whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a simmer.Simmer, whisking occasionally, until gravy thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Divide croquettes, mash and veggies between plates. Spoon gravy over croquettes and mash.
