Simple and nice and crispy, you'll enjoy the texture and much as the taste. They reheat well in a toaster oven as well. Enjoy!
Yield: 20-22 croquettes
- 1 tablespoon unsalted butter
- 1 medium onion, minced
- course salt and freshly ground pepper
- 1 teaspoon dried thyme
- 2 cups finely chopped cooked turkey
- 1/8 cup milk
- 1 cup mashed potatoes
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 1/2 cups bread crumbs
- canola oil
- Melt butter in a large skillet over medium-high heat. Add onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook for 3 minutes. Stir in thyme, and cook for 1 minute. Stir in turkey, then milk, and cook until liquid evaporates, about 30 seconds. Transfer to a large bowl, and let cool for 10-15 minutes.
- Add potatoes, flour, and egg to turkey, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Form 2 tablespoons turkey mixture into balls and drop into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
- Heat a very shallow layer (sheen) of oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Pat tops with more paper towels.