Are you sick of ham and turkey yet? Use your left overs to make these croquettes – crunchy on the outside and moist inside.
3 tablespoons butter
1 medium onion, finely chopped
2 teaspoons finely chopped sage
2 cups finely chopped cooked turkey and/or ham
1/4 cup (60ml) thick cream
1 cup mashed potatoes
1 teaspoon Dijon mustard
1/4 cup plain flour
1 large egg, lightly beaten
Sea salt and freshly ground pepper
1 ½ cups panko breadcrumbs
Extra virgin olive oil, for frying
Dijjonaisse, to serve
Melt butter in a large frying pan over medium-high heat and cook onion until soft but not brown, approx. 3 minutes. Add sage, turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl. Season to taste
Add potatoes, mustard, flour, and egg and season with a little more salt and pepper. Refrigerate for 15 mins to chill and firm.
With wet hands make logs of turkey or ham mixture and drop into a flat plate with breadcrumbs, roll to coat. Place in a single layer on a baking sheet, and refrigerate for 15 minutes.
Drain on paper towels and serve immediately.
Lyndey’s Note: to fry; 1/4 inch oil in a large frying pan over medium heat. Cook croquettes in batches until golden brown, all over, approx. 5 minutes.