Crispy Shallot Beyond Meat® Croquettes

Name: Crispy Shallot Beyond Meat® Croquettes with Mash, Gravy and Sautéed Sugar Snap Peas
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Beyond Meat®; ½ tbsp Dijon Mustard; ⅓ cup Panko Breadcrumbs; 112 g Crispy Shallots; 1 unit(s) Chicken Broth Concentrate; 2 tbsp Gravy Spice Blend; 113 g Sugar Snap Peas; 1 tsp Garlic Salt; 350 g Yellow Potato; 4 tbsp Unsalted Butter*; ¼ tsp Pepper*; ¼ tsp Salt*; 5 tbsp Milk*

with Mash, Gravy and Sautéed Sugar Snap Peas

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Big texture and bold taste are on the menu tonight! Beyond Meat® 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: Yellow potato • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Sugar snap peas • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens:

Senf

•Hvede

•Soja

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time12 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Beyond Meat®

½ tbsp

Dijon Mustard

⅓ cup

Panko Breadcrumbs

112 g

Crispy Shallots

1 unit(s)

Chicken Broth Concentrate

2 tbsp

Gravy Spice Blend

113 g

Sugar Snap Peas

1 tsp

Garlic Salt

350 g

Yellow Potato

Not included in your delivery

4 tbsp

Unsalted Butter*

¼ tsp

Pepper*

¼ tsp

Salt*

5 tbsp

Milk*

Nutrition Values

Calories890 kcal

Fat61 g

Saturated Fat36 g

Carbohydrate80 g

Sugar10 g

Dietary Fiber9 g

Protein33 g

Cholesterol65 mg

Sodium1410 mg

Trans Fat1.5 g

Potassium1450 mg

Calcium175 mg

Iron10 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.

Utensils

•Potato Masher

•Colander

•Large Pot

•Measuring Spoons

•Large Bowl

•Shallow Dish

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Measuring Cups

•Whisk

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, trim snap peas.
Combine half the panko (use all for 4 ppl) 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 Beyond Meat® patties, 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 snap peas, 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 snap peas are tender, 3-4 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.