Crispy Shallot Turkey Croquettes
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Crispy Shallot Turkey Croquettes

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.

Preparation Time35 minutes
Cooking Time


serving amount

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


1 tsp

Garlic Salt

170 g


Not included in your delivery

5 tbsp


(Contains Milk)

3.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories1046 kcal
Fat58 g
Saturated Fat29 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber9 g
Protein39 g
Cholesterol165 mg
Sodium1700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Potato Masher
Measuring Spoons
Large Bowl
Shallow Dish
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Cups


Cook potatoes

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

Form and roast croquettes

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.**

Sauté veggies

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.

Make gravy

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.

Finish and serve

Divide croquettes, mash and veggies between plates. Spoon gravy over croquettes and mash.