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.