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Turkey tapas croquettes with a cranberry dip

  • Timer Prep 40 min
    Cook 30 min
  • Chart 108.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely chop the cooked turkey. Crumble the leftover stuffing. Chop the fresh parsley. Beat the eggs.

Method

  1. 1 In a large bowl, mix together the mashed potato, turkey, stuffing and parsley with some salt and freshly ground black pepper, until combined.
  2. 2 Shape the mixture into 16 croquettes, then cover and chill for 30 minutes.
  3. 3 Put the flour, egg and breadcrumbs in 3 bowls.
  4. 4 Dip each croquette first in the flour, then the egg and finally coat in the breadcrumbs
  5. 5 Pour 1cm depth of oil into a large non-stick frying pan and set it over a medium heat until hot.
  6. 6 Cook the croquettes in batches, turning occasionally until golden brown on all sides and piping hot inside.
  7. 7 Drain each batch on kitchen paper.
  8. 8 Serve with cranberry sauce for dipping.