This is actually a Christmas leftover recipe, but it was so nice that it would be lovely made with leftover chicken or something like that at any time of year.
|Image from the Morrisons website|
- 60g/0.5stick butter
- 1/2 red onion, peeled and finely chopped
- 140g/0.5cup plain flour
- 500ml/2 cups milk, heated
- pinch ground nutmeg
- pinch mild curry powder
- pinch of dried thyme
- salt and pepper
- 125g/1cup leftover cooked turkey, shredded
- 2 eggs, lightly beaten
- 150g panko (Japanese style) breadcrumbs (They are much crunchier and airier than normal breadcrumbs and give a lovely texture so I'm not sure how to convert to cups - I used a whole packet.)
- vegetable oil, for frying
- Put the butter in a pan and melt it.
- Make sure the heat is not too high and add the onions and sweat down until very soft.
- Turn the heat right down and stir in 60g (approx 0.5 cup) of the flour. Cook gently for 8 mins, stirring constantly until the flour and onion mixture is pale golden.
- Add a little of the heated milk and whisk in and repeat this until the mixture is a smooth paste. DO NOT add too much milk at a time or it will be difficult to combine.
- Add the nutmeg, curry powder, dried thyme and salt and pepper to your taste and cook over a low heat for about 20 mins. (You could use any herbs you fancy at this point as long as it won't completely overwhelm the turkey - fresh coriander instead of the parsley in the original recipe would probably be good - I just don't like parsley).
- Take off the heat, add the turkey and test for seasoning.
- Put the mixture into a shallow dish and press cling film (saran wrap) onto the surface to prevent a skin forming. Then pop it in the fridge to cool and set up for at least an hour.
- Now this is where the original recipe really fell down for me - my mixture just would not set enough to be handled. Hence I froze it overnight, then put it in the fridge to start defrosting and went on to the next bit while it was still solid, but able to be shaped.
- Put the remaining flour in a shallow bowl and season lightly, the eggs in a second and the breadcrumbs in a third.
- Form the turkey mixture into 12 balls. This is very messy :).
- Dip each ball in the flour, then the egg, then the breadcrumbs and make sure it is completely covered.
- Return the balls to the fridge to firm up again.
- Heat your oil to 180C (the same temp you would cook fried chicken). You can use a deep fryer or a pan shallow filled with oil, but you will need quite a lot of oil. Deep fry each croquetas until cooked all the way through (if you used the frozen technique, this might take a little longer than if they were just fridge cold) - about 2-3 mins until golden brown. The best way is to cook one and test it to see how long it takes before it is hot in the middle.