A good recipe for using leftover turkey or the filleted turkey meat now widely available, Turkey croquettes make a super snack lunch or supper served with a mixed salad, Coleslaw, or cranberry sauce.
makes approx. 8 croquettes.
Approx. 350 g (3/4 lb) cooked turkey meat, finely chopped
100 g (4 oz) mushrooms, cleaned and finely chopped
150 ml (1/4 pint) thick white sauce, made with 25 g (1 oz) butter,
2 tbsp spoons flour,
150 ml (1/4 pint) milk and pinch of grated nutmeg
Salt and freshly ground
1 tbsp freshly chopped parsley
1/2 tsp cayenne pepper
Flour for coating
1 egg, beaten
175 g (6 oz) dried breadcrumbs
Oil for deep-fat frying
1. Put the turkey, mushrooms and sauce in a large mixing bowl and mix together with salt and pepper to taste, parsley and cayenne.
2. Shape into balls or flat cakes with floured hands and coat in flour. Dip in the beaten egg, ensuring that they are evenly coated, then coat in dried breadcrumbs. Chill in the refrigerator for at least 1 hour before frying.
3. Heat the oil gently in a deep-fat fryer until it is hot enough to turn a stale bread cube golden in 30 seconds (190°C/375°F on a deep-frying thermometer).
4. Fry the croquettes, a few at a time, for 10 minutes or until crisp and golden. Drain on absorbent kitchen paper and keep warm until all the croquettes are fried.
5. Arrange on a hot serving platter, garnish with parsley sprigs and lemon wedges and serve.
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