Crispy Shallot Plant-Based Ground Protein Croquettes
with Mash, Gravy and Sautéed Brussels Sprouts- Mustard
- Wheat
- Gluten
- Soy
- Triticale
- Milk
- Fish
- Milk
- Soy
- Wheat
- Tree nuts
- Egg
- Sulphites
- Mustard
- Crustaceans
- Sesame
- Gluten
- May contain traces of allergens
- Peanuts
- Triticale
Big texture and bold taste are on the menu tonight! Plant-based ground protein patties are breaded with crushed crispy shallot coating, then baked to achieve a craveable crunch. Tender-crisp veggies and velvety gravy round out the plate.
Ingredients
250 g
Plant-Based Ground Protein
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
112 g
Crispy Shallots
(Contains: Wheat, Gluten May be present: Milk, Soy, Wheat, Tree nuts, Sulphites, Mustard, Sesame, Gluten, Peanuts)
1 unit(s)
Chicken Broth Concentrate
2 tbsp
Gravy Spice Blend
(Contains: Wheat, Gluten, Soy, Triticale May be present: Milk, Soy, Wheat, Tree nuts, Sulphites, Mustard, Sesame, Gluten, Peanuts, Triticale)
227 g
Brussels Sprouts
1 tsp
Garlic Salt
(May be present: Milk, Soy, Wheat, Tree nuts, Sulphites, Mustard, Sesame, Peanuts, Triticale)
350 g
Yellow Potato
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
5 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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 (3 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until creamy. Season with salt and pepper, to taste.
- Meanwhile, halve Brussels sprouts (quarter if large).
- Combine panko and 3 tbsp (5 tbsp) milk in a large bowl. Set aside.
- Gently crush crispy shallots in packaging with your hands or a heavy-bottomed pan, until shallots are in fine crumbs.
- Transfer crispy shallot crumbs to a shallow dish.
- Add plant-based ground protein, Dijon, half the garlic salt and 1/2 tbsp (1 tbsp) Gravy Spice Blend to the bowl with panko-milk mixture. Season with pepper, then combine.
- Form 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.
- Arrange on 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 heat.
- When the pan is hot, add Brussels sprouts, 1/4 cup (1/2 cup) water and 1 tbsp (1 1/2 tbsp) butter. Season with pepper and remaining garlic salt.
- Cook, stirring occasionally, until water evaporates and Brussels sprouts are tender, 5-6 min.
- Transfer to a plate, then cover to keep warm.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Sprinkle remaining Gravy Spice Blend over pan. Cook, whisking often, until combined, 30 sec.
- Gradually whisk in 3/4 cup (1 1/4 cups) water and broth concentrate. Bring to a simmer.
- Simmer, whisking occasionally, until gravy thickens slightly, 1-2 min.
- Season with salt and pepper.
- Divide croquettes, mash and Brussels sprouts between plates.
- Spoon gravy over croquettes and mash.
If you've opted to get plant-based ground protein, prepare and cook it the same way the recipe instructs you to prepare and cook the pork.**
