Honey-Glazed Halal Chicken with Mango-Yogurt Reduction and Crispy Potato Tuiles
55 min
Creative Recipe
Crispy Halal Butternut & Quinoa Croquettes with Herb-Crusted Turkey Ham & Charred Vegetable Medley
A modern Mediterranean-Asian fusion dish featuring golden-fried butternut squash and quinoa croquettes paired with crispy herb-panko crusted turkey ham, served alongside a vibrant medley of charred vegetables. This innovative low-sugar creation combines traditional comfort food textures with contemporary plating and unexpected flavor combinations.
85 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty5/10
Sour0/10
Umami5/10
Spicy1/10
🥄 Texture
Crispy, herb-crusted exterior gives a satisfying crunch while the interior is moist and slightly chunky from mashed roasted butternut and quinoa, with occasional tender bites of turkey ham. The charred vegetable medley adds tender-crisp florets and ribbons with a soft, wilted spinach finish for contrast.
👃 Aroma
Warm, caramelized notes from roasted butternut and charred vegetables are front and center, complemented by the toasty, herbaceous scent of the panko-parsley crust. Subtle smoky and earthy undertones from smoked paprika, cumin and turkey ham round out the savory aroma.
🍷 Pairs Well With
A crisp, unoaked white wine such as Sauvignon Blanc or a light Belgian wheat beer; alternatively sparkling water with a lemon twist for a nonalcoholic option.
🥗 Side Dishes
A bright citrusy green salad (arugula, fennel, lemon vinaigrette), a cooling herbed yogurt or tzatziki dip, or simple roasted baby potatoes with rosemary would pair well. Pickled cucumbers or a grain salad (farro or barley) add refreshing contrast.
Ingredients(19 items)
- 1400 grams butternut squash (peeled, cubed, and roasted)
- 2150 grams cooked quinoa
- 32 large eggs
- 4100 grams bread crumbs (from pain de mie, finely processed)
- 580 grams turkey ham (finely diced)
- 61 medium shallot (minced)
- 7150 grams broccoli florets
- 8150 grams cauliflower florets
- 91 medium carrot (julienned)
- 101 medium zucchini (sliced into rounds)
- 11100 grams mushrooms (sliced)
- 1250 grams spinach (fresh)
- 1330 grams panko breadcrumbs (for coating)
- 142 tablespoons fresh herbs (parsley and thyme, chopped)
- 151 teaspoon ground cumin
- 160.5 teaspoon smoked paprika
- 17Salt and pepper to taste
- 1830 milliliters olive oil (for cooking)
- 1915 milliliters olive oil (for vegetable roasting)
Nutrition Information(per serving)
385
Calories
18.2g
Protein
38.6g
Carbs
16.5g
Fat
Instructions
- 1
Preheat oven to 200°C (400°F). Toss butternut squash cubes with 10 ml olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender. Set aside to cool slightly.
- 2
While butternut roasts, cook quinoa according to package directions (typically 15 minutes). Drain and set aside to cool.
- 3
In a large mixing bowl, combine cooled roasted butternut squash with cooked quinoa. Mash gently to create a chunky paste texture.
- 4
Sauté minced shallot in 5 ml olive oil until translucent (2-3 minutes). Add diced turkey ham and cook for 2 minutes. Add to butternut-quinoa mixture.
- 5
Stir in 1 beaten egg, cumin, smoked paprika, salt, and pepper into the butternut mixture. Mix until just combined. Fold in 50 grams of the bread crumbs to bind.
- 6
Form mixture into 12 oval croquettes (approximately 60 grams each). Refrigerate for 15 minutes to firm up.
- 7
In a shallow bowl, whisk remaining egg with 1 tablespoon water. In another bowl, combine panko breadcrumbs, remaining bread crumbs, fresh herbs, salt, and pepper.
- 8
Coat each croquette in egg wash, then roll in herb-panko mixture until fully covered. Place on a parchment-lined tray.
- 9
Heat 30 ml olive oil in a large skillet over medium-high heat. Working in batches, fry croquettes 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- 10
While croquettes cook, prepare vegetables. Toss broccoli, cauliflower, carrot julienne, zucchini, and mushrooms with 5 ml olive oil, salt, and pepper.
- 11
Spread vegetables on a baking sheet and roast at 200°C for 15-18 minutes, stirring halfway through, until edges are charred and tender.
- 12
In final 2 minutes of vegetable roasting, quickly sauté fresh spinach in 5 ml olive oil until wilted (1 minute). Season with salt and pepper.
- 13
Plate by arranging 3 croquettes per serving as the centerpiece. Distribute charred vegetables around the croquettes and top with wilted spinach.
- 14
Drizzle any pan juices from vegetables around the plate for presentation. Serve immediately while croquettes are still warm and crispy.
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