- Recipes
Turkey Croquetas with Cranberry Dipping Sauce
Turkey Croquetas with Cranberry Dipping Sauce
By Morrisons
Published on 06 January 2020
Use your leftover turkey to create these yummy turkey croquetas.Time and servings
1 hrTotal time
20 minsPrep time
40 minsCooking time
Ingredients
- 60 g of butter
- 0.5 red onion
- 140 g of plain flour
- 500 ml of milk
- 3 tbsp of sherry vinegar
- 1 pinch of crushed chilli
- 2 eggs
- 150 g of breadcrumbs
- 1 pinch of ground nutmeg
- 5 tbsp of cranberry sauce
- 1 vegetable oil
- 2 tbsp of parsley
Method
Step 1
Melt the butter in a pan then cook the onion until softened. Turn the heat down and stir in 60g flour, cool gently stirring constantly, for around 8 minutes or until pale golden in colour.Step 2
Gradually whisk in the hot milk until if forms a smooth paste. Add the nutmeg and continue to cook over a low heat for 20 minutes. Stir in the turkey and half the parsley then pour into a shallow tray to cool, gently pressing the clingfilm on to the top of the mix to avoid a skin forming. Refrigerate for at least 1 hour to firm up.Step 3
Heat the cranberry sauce in a pan with 3 tbsp water, the vinegar and chilli, if using, and cook for 5 minutes. Set aside.Step 4
Place the remaining flour in a shallow bowl, the eggs in another and the breadcrumbs and remaining parsley in a third bowl. Season each bowl. Divide the chilled turkey mixture into 12 and roll each piece into a ball. Coat in the flour, shaking off any excess, dip in the egg, then coast well with breadcrumbs. Return to the fridge until ready to fry.Step 5
Heat the oil to 180C and gently lower the croquetas. Cook for 2-3 minutes or until golden and piping hot throughout. Drain on kitchen roll and serve immediately with the cranberry sauce.