If you always have a pile of leftovers but never know what to do with them, then this pulled turkey & ham croquettes recipe from Sophie Mann aka @mannsgotmunch is the one for you. Sophie says it best, “I’m bored of turkey sarnies on Boxing Day so this is a wicked way to use any leftover meat. Turkey shredded up with some ham, brie or cheddar to create the ultimate festive croquette. Dunk these crispy bad boys in leftover gravy or cranberry sauce for a winner winner turkey dinner.” The below recipe makes around 15 croquettes:
What You Need
280ml milk
30g plain flour
40g butter
250g shredded leftover turkey or chicken
150g ham finely diced or pulled ham hock
40g mature cheddar or brie
1 chicken stock cube
1/4 onion finely diced
Pepper and salt
1 1/2 cups Panko breadcrumbs
2 eggs beaten
1/2 cup flour
Cranberry sauce or leftover gravy to serve
What You Do
1. In a large saucepan, sauté the onion in the butter on medium heat until translucent. Whisk in the flour to form a roux, then slowly add in the milk to create a smooth sauce. Crumble in the stock cube and the cheese allow to melt together, then season liberally with cracked pepper (hold off on the salt as the stock cube and cheese are salty).
2. Add the meat to the sauce and simmer for a few minutes to thicken; taste for seasoning. Transfer to a bowl to cool, then refrigerate for a minimum of 2 hours (or if your in a hurry 1 hour in the freezer will do).
3. Get your bread-crumbing station ready. One plate of flour, one plate of beaten egg seasoned with salt and plenty of pepper, and one plate of the breadcrumbs.
4. Remove the mixture from the fridge. Roll a heaped tablespoon between your hands to form a 3-inch log. Then dust with flour, dip in egg and roll in the breadcrumbs. Repeat until you have all the croquettes made up. Chill for another 20 minutes before frying.
5. Whether you are using a large saucepan or a deep fryer there needs to be enough oil to cover the croquettes completely. How to check your oil is ready: pop the end of a wooden spoon into the oil, when tiny bubbles start to form around it your good to go. Deep fry for around 3/4 min or until golden brown and crispy.
6. Serve with leftover gravy and cranberry sauce!
