Tuesday, February 11, 2014
Turkey and Mashed Potato Croquettes
Cooked last of the thanksgiving turkeys I bought on sale. We both enjoy turkey so no problem having it few more days.
Gabe is my potato guy so he had two of his favorites combined in one yummy little croquette.
I adapted the recipe and original can be found on Southern Food
2 cups finely minced leftover turkey ( used part of the leg meat and added the meat to my food processor to mince)
1 cup seasoned mashed potatoes ( sauteed 1/4 of a onion and 3 cloves of garlic in 1 tablespoon of butter and added to the mashed potatoes)
1 tablespoon fresh parsley ( cut fresh parsley and added it to the food processor with the turkey and minced together)
2 tablespoon butter
3-6 green onions, few inches of the green thinly sliced
4 tablespoon flour
1/4 cup turkey stock
1/4 cup milk
1/2 cup all purpose flour
2 eggs- well beaten
2 cups panko
Combine the turkey, mashed potatoes and parsley.
In a saucepan over medium heat, melt the butter. Add green onions and cook, stirring, for 1 minute. Add flour and stir until well blended. Stir in turkey broth and milk and continue cooking, stirring for about 2 minutes.
Combine 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 tablespoon of water. Put panko in another bowl.
Shape croquette mixture into croquettes (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with panko. 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, I put them back in the fridge-covered.
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.
It doesn't have to be Thanksgiving to enjoy these!
This would also be a great way to use leftover chicken.