Serves : 4
Preparation time: 20 to 30 minutes
Cooking time : 15 to 20 minutes
Ingredients
- 3 cups Québec turkey breast, finely cubed
- 1 onion, chopped
- 60 ml (4 tbsp.) olive oil
- 4 garlic cloves, chopped
- 250 ml (1 cup) carrot, finely diced
- 5 ml (1 tsp.) herbes de Provence blend
- 1 pinch cayenne pepper
- 125 ml (½ cup) dry white wine
- 250 ml (1 cup) grated Parmesan cheese
- 125 ml (½ cup) unsalted butter
- 125 ml (½ cup) flour
- 500 ml (2 cups) vegetable stock
- Salt and pepper to taste
Breadcrumbs
- 500 ml (2 cups) flour
- 250 ml (1 cup) milk
- 4 eggs
- 500 ml (2 cups) panko breadcrumbs
- Salt and pepper to taste
Sauce
- 90 ml (6 tablespoons) mayonnaise
- 90 ml (6 tbsp) tahini
- 30 ml (2 tbsp.) parsley leaves, chopped
Topping
- Oven-roasted vegetables.
- qs canola oil for frying
Preparation
- In a hot skillet, brown the turkey cubes and onion in olive oil for 2-3 minutes. Season with salt and pepper.
- Add the garlic, carrot, herbes de Provence, cayenne pepper and white wine and continue cooking over high heat for 2 minutes. Set aside.
- In a saucepan, melt the butter, add the flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in the stock.
- Add the Parmesan, then the meat mixture. Check the seasoning. Set aside in the fridge.
- Shape into 2” diameter balls.
- Arrange in 3 bowls: flour in one, milk and eggs in another, beaten with a fork and seasoned with salt and pepper, and breadcrumbs in the third.
- Roll each dumpling in the flour, then pass them through the beaten egg and milk, and finally into the breadcrumbs.
- In a deep-fat fryer preheated to 190°C (375°F), or in a saucepan with 2” of hot oil, brown the turkey meatballs until golden-brown.
- If the inside of the croquettes is still lukewarm, place them on an ovenproof tray and heat in the oven for a few minutes at 200°C (400°F).
- Prepare the sauce in a bowl, mixing the mayonnaise, tahini and parsley.
- Serve the turkey croquettes hot, accompanied by the roasted vegetables and prepared sauce.
