Turkey croquettes
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.
Ingredients
- 3/4 lb cooked turkey meat finely chopped
- 4 oz mushrooms cleaned and finely chopped
- 1/4 pint thick white sauce made with 1 oz butter,
- 2 tbsp spoons flour
- 1/4 pint milk and pinch of grated nutmeg
- Salt and freshly ground
- black pepper
- 1 tbsp freshly chopped parsley
- 1/2 tsp cayenne pepper
- Flour for coating
- 1 egg beaten
- 6 oz dried breadcrumbs
- Oil for deep-fat frying
To garnish:
- Parsley sprigs
- Lemon wedges
Instructions
- Put the turkey, mushrooms and sauce in a large mixing bowl and mix together with salt and pepper to taste, parsley and cayenne.
- 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.
- 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).
- 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.
- Arrange on a hot serving platter, garnish with parsley sprigs and lemon wedges and serve.
Calories: 178 kcal
Carbohydrates: 18 g
Protein: 13 g
Fat: 6g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 204 mg
Potassium: 220 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 185 IU
Vitamin C: 2 mg
Calcium: 74 mg
Iron: 2 mg