- April 30, 2015 at 11:40 pm #356174mosParticipant
Turkey and Mashed Potato Croquettes
2 cups finely minced leftover turkey
1 cup leftover seasoned mashed potatoes
1 tbs finely chopped parsley
1/4 tsp black pepper
2 tbs butter
6 green onions, with a few inches of green, thinly sliced
1 clove garlic, finely minced
4 tbs flour
1/4 cup chicken broth
1/4 cup milk
1/2 tsp salt, or to taste
1/2 cup all-purpose flour
2 large eggs, lightly beaten with 1 tbs cold water
2 cups finely ground fresh bread crumbs
Combine the turkey, mashed potatoes, parsley, and black pepper.
In a saucepan over medium heat, melt butter.
Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk.
continue cooking, stirring, for 2 minutes. Add salt, to taste. Combine with the turkey mixture, blending well.
Cover and refrigerate until thoroughly chilled, about 1 to 2 hours.
Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1 tbs of water. Put the finely ground bread crumbs in another bowl.
Shape croquette mixture into 1 1/2-inch balls.
Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet.
Repeat with remaining turkey mixture and crumbs.
Let the croquettes stand for about 30 to 45 minutes to dry a bit.
Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels.
Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.
Makes about 16 to 18 1 1/2-inch croquettes.
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