Turkey Croquettes with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 884 cal. | (42 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the croquettes
- 1 day-old White roll
- 500 grams Ground turkey
- 1 egg
- 1 Tbsp sharp Mustard
- salt
- freshly ground peppers
- 1 red paprika
- 100 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 60 grams clarified butter
- For serving
- 150 grams lamb's lettuce
Preparation steps
For the croquettes: Soak the bread in lukewarm water and then squeeze dry and transfer to a bowl. Add the ground turkey, egg and mustard to the bowl and season with salt and pepper. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into about 3 cm (approximately 1 1/4-inch) long strips. Shape the turkey mixture into sausage shapes, flatten slightly and press a bell pepper strip in the middle and fold the mixture over the pepper strip to enclose.
Dredge the croquettes first in flour, then in beaten egg and finally in breadcrumbs, pressing to adhere. Heat the butter in a skillet and saute the croquettes until golden brown on both sides and cooked through. Drain on paper towels. Rinse the lettuce and spin dry.
For the bacon and vegetables: Rinse and trim the baby zucchini, halve lengthwise and slice. Peel the onion, halve and cut into fine dice. Saute the bacon in a skillet until it starts to render its fat, add the onion and zucchini slices and fry briefly. Season with pepper. Spread the bacon vegetables and the croquettes on plates and arrange the lettuce on top. Serve immediately.
