Blog Flog: Turkey + Potato Croquettes
Though I haven’t seen her much over the years, my Belgian aunt is known for her croquettes. She shapes them into short, stubby cigars – a mixture of mashed potatoes and other leftover ingredients that can often be found in the fridge, rolls them in breadcrumbs and fries them in hot oil, which she tests for the right temperature with the handle of her wooden spoon. They’re completely delicious, and the perfect thing to make when you happen to have leftover mashed potatoes and roasted turkey at the same time. (The only time she has made them for me, they were made with mashed potato and roughly or finely chopped turkey.)
I feel like we’re getting better at repurposing leftovers, and seeing them more as an easy starting point than something that gets left languishing in the fridge. I always roast a giant turkey for the sake of leftovers – any meat roasted on the bone is more moist and flavourful than cuts cooked on their own – and I always make extra mashed potatoes. Bonus: you can stir leftover cranberry sauce into mayo for a quick cranberry aioli – or do the same with a smaller quantity of Sriracha. This year, I’ve been drizzling them with that garlic-cilantro-jalapeño green sauce I make all the time to use up the last of a bunch of cilantro.
Thanks to the Turkey Farmers of Canada for supporting this site and what I do. They have their own website full of turkey recipes and resources, if you’re looking for more turkey direction any time of year.
Enjoy sandwich + leftovers week!
Directions
1In a medium bowl, combine the mashed potatoes and chopped turkey; season with salt and pepper. (If you like, add Parmesan cheese, garlic, herbs or spices.) In a shallow dish, beat the eggs with a fork. Put the breadcrumbs into another shallow dish.
2Shape the mashed potato mixture into small balls, patties or logs. Roll in the beaten egg to coat, and then in breadcrumbs to coat. (Use one hand to dip them in the egg, and keep the other dry to help coat them with crumbs.) Place them on a baking sheet as you coat them.
3Heat an inch or two of oil in a heavy pot set over medium-high heat until it’s hot, but not smoking. A few breadcrumbs should sizzle when dropped in, and if you have a thermometer it should read about 350?F.
4Cook the croquettes in batches, without crowding the pot, turning them as they turn golden, about 3-5 minutes. Transfer to a paper towel lined plate with a slotted spoon, and sprinkle with salt while they’re still warm. Serve immediately, with cranberry sauce, green sauce or garlic aioli, if you like. Serves about 4.
