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Turkey and Sweet Potato Croquettes
By Anthony Salemme, contributing chef
Looking for something different to do with some of your Thanksgiving leftovers? These croquettes make a great starter or Main course.
Serves 4 -6
2 cups mashed sweet potatoes
2 cups diced leftover Turkey
1 jalapeño, diced fine
1/3 cup cheese, grated Cabot cheddar
1/4 cup onion, diced fine
1/2 cup flour
1 ½ cup Panko bread crumbs
salt + pepper
½ – ¾ cup vegetable oil
1 cup leftover gravy
1 cup leftover cranberry sauce mixed with 1 diced jalapeño
In a medium bowl, beat one egg. Add cold sweet potatoes and combine well.Add leftover turkey to potato mixture. Stir in jalapeño, grated cheese and diced onion
Roll the potato mixture into logs, a little bigger than your thumb.
Get three bowls. In the first bowl, put salt and pepper and flour. In the middle bowl
1 beaten egg. (If this runs out before you’re done, beat another egg.)
In the third bowl the panko bread crumbs.
In a large skillet, heat 1/2 cup vegetable oil over medium high heat.Preheat oven to 300°F.Roll the potato balls in the flour and shake off the excess. Dip into egg, then roll in the breadcrumbs. Place in the oil to brown. Roll them around so all sides get golden brown and crispy. Once browned on all sides, transfer to an oven-safe dish and place in 300°F oven to keep warm while you finish the rest of the croquettes.
Serve with leftover hot gravy and cranberry sauce.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com