Turkey Potato Croquettes
What is Required
- Ideally, use potatoes that have been mashed that are at least one day old. To help them stay together better when made fresh, put them in the fridge before you begin.
- The mashed potatoes call for one egg, while the breading station uses the other.
- Roast turkey: If you have any leftover turkey, this is the dish to make.
- You are free to use whatever kind of cheese you choose while shredding it. Cheddar, mozzarella, or Monterrey jack are all excellent options.
- Chopped breadcrumbs: Any kind will do, including white, whole wheat, and gluten-free.
- To cook in a shallow pan, use oil. Pick a preferred option
Steps for Preparation
To make the Turkey Potato Croquettes use mashed potatoes, whisk together the potatoes and one egg. Mix thoroughly. The addition of the egg ensures that the potatoes retain their form throughout further cooking.
To make a turkey and cheeses mixture, first shred the cheese and chop the remaining turkey into tiny pieces. Just use the cheese that you like the most. The recipe calls for sharp cheddar, but mozzarella or a combination of the two would also work well!
Roll the turkey and cheese mixture into 1-inch balls using 2 tablespoons. This will make the croquettes. To ensure the turkey and cheese stay together, roll them tightly. Then, using two teaspoons of the potato-egg mixture, shape it into a patties in your palm. Set the turkey-cheese ball in the middle, and slowly wrap the mixture of potatoes around it to create a bigger ball.
To Make the Breading: In one dish, mix together the beaten egg and the breadcrumbs. In another bowl, set aside. Coat each croquette entirely in breadcrumbs after gently rolling it in the egg.
To fry, coat the base of the stockpot with oil. Accumulate a temperature of around 360°F in the oil. To check the temperature of the oil without using a thermometer, just drop some breadcrumbs into the pan. Your oil is probably hot enough if they start sizzling right away. Gently drop the croquettes into the hot oil and cook for 30 seconds, stirring once, or until golden and crackly on top.
Prior to serving, use a slotted spoon to move the fried croquettes to a platter lined with paper towels. Season with salt right away. Accompany with any remaining cranberry sauce or gravy.
