Croquettes with Turkey and Sweet Potato
Description
The appetizer is prepared quickly and simply. Croquettes can be used as a side dish. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Make the croquettes. Finely chop the onion and cooked turkey. Lightly beat the eggs with 1 tablespoon of water. In a small saucepan, sauté the onion in butter over moderately low heat, stirring, for 5 minutes. Add 1/4 cup flour and cook the mixture over low heat, stirring, for 3 minutes.
- 2
Step 2
2. Mix with the milk and broth and cook, stirring, until a paste-like consistency forms. Cook the paste, stirring, for 3 minutes. Remove the pot from the heat and stir in the ground turkey, mashed potatoes, cayenne pepper, salt, and ground black pepper. Refrigerate the mixture for 2 hours until it sets.
- 3
Step 3
3. Then form small balls from the mixture. Coat them in an additional 1/2 cup of flour, shaking off the excess; dip in the egg mixture, then coat in breadcrumbs. The croquettes can be made up to 1 month ahead, covered, and frozen. Before serving, thaw them for 1 hour. If you are serving the croquettes right away, let them dry at room temperature for 1 hour.
- 4
Step 4
4. Prepare the salsa. Finely chop the cranberries, raisins, and apples. Mix the apples with lemon juice. Mince the green onions and jalapeño chili. In a small bowl, combine the cranberries, apples, honey, green onions, raisins, chili pepper, and salt. Chill the salsa, covered, for 1 hour. In a large pot, heat oil to a depth of 5 cm. Fry the croquettes in it in several batches for 1 to 1 1/2 minutes, until golden brown. Transfer the croquettes to paper towels and let the fat drain off. Serve the croquettes with the salsa.