Ham or Turkey Croquettes

Are you sick of ham and turkey yet? Use your left overs to make these croquettes – crunchy on the outside and moist inside.

Makes  20

Cooking:

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.