Terrific Turkey Croquettes

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Expand your turkey leftover repertoire with this classic turkey-and-potatoes croquette. Serve with a green salad, and if you like, leftover cranberry sauce.

Tags: Intermediate, 30 mins, Entrées, Chicken/Poultry, Holiday Insider’s Report 2011
Serves: 6
Skill level: Intermediate
Prep time: 25  minutes
Cooking time: 48  minutes
Total: 73  minutes

Additional Information

Ingredients

2 large PC All-Purpose Russet Potatoes , peeled and cut in chunks
2 tbsp (25 mL) olive oil
1 stalk celery, chopped
1 carrot, chopped
1 small onion, chopped
2 cups (500 mL) finely shredded leftover roast turkey, about 1 lb/500 g
1 egg, lightly beaten
1/2 tsp (2 mL) salt
2 tbsp (25 mL) plain dry breadcrumbs
1/4 tsp (1 mL) freshly ground black pepper
1/2 cup (125 mL) vegetable oil

Instructions

  1. Place potato chunks in small saucepan. Add cold water to cover. Bring to a boil. Reduce heat to medium-high and cook until soft when pierced with tip of sharp knife, about 20 to 25 minutes. Drain and return to pan. Place pan over medium heat; cook, shaking pan, until potatoes are dry, about 2 minutes. Remove from heat; using potato masher, mash. Transfer to large bowl. Set aside.
  2. In large nonstick frying pan, heat olive oil over medium-low heat; cook celery, carrot and onion for 4 to 6 minutes or until softened and starting to turn golden. Scrape into bowl with mashed potatoes. Wipe pan clean with paper towel.
  3. Stir turkey, egg, salt and pepper into vegetable mixture. Form into 12 equal patties, each about 3 inches (8 cm) in diameter.
  4. In same large nonstick frying pan, heat vegetable oil over medium heat until hot. Dip each patty into breadcrumbs to coat. In two batches, add patties to pan and fry for 6 to 8 minutes per side or until golden brown on both sides and heated through. Drain on paper towel. Serve hot.

Nutritional Information

Per 2 patty serving
390 calories
fat 19 g
sodium 370 mg
carbohydrate 27 g
fibre 3 g
protein 27 g
Source of Fibre

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