Turkey Croquettes with Cranberry Salsa

Turkey Croquettes with Cranberry Salsa 

TOTAL TIME: Prep: 30 min. + chilling Cook: 20 min.

MAKES: 8 servings

Ingredients

1/3 cup chopped onion

2 tablespoons butter

1/4 cup all-purpose flour

1/4 cup milk

1/4 cup chicken broth

2 cups finely chopped cooked turkey

1/2 cup mashed sweet potato

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

SALSA:

3/4 cup chopped tart apple

1 tablespoon lemon juice

1/2 cup chopped cranberries

2 green onions, chopped

2 jalapeno peppers, seeded and chopped

3 tablespoons golden raisins, chopped

1 tablespoon honey

CROQUETTES:

2 Eggland's Best Eggs

1 tablespoon water

1/2 cup all-purpose flour

1/2 cup dry bread crumbs

Oil for deep-fat frying

Directions

1. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in turkey, sweet potato, salt, pepper and cayenne. Cover and refrigerate for 2 hours or until firm.
2. Meanwhile, toss apple with lemon juice in a bowl. Stir in remaining salsa ingredients. Cover and chill for at least 1 hour.
3. For croquettes, beat eggs and water in a shallow bowl. Place flour and bread crumbs in separate shallow bowls. Shape turkey mixture into 1-1/2-in. balls. Roll in flour; shake off excess. Roll in egg mixture, then in crumbs.
4. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry croquettes, a few at a time, for 2 minutes or until golden brown. Drain on paper towels. Serve with cranberry salsa. Yield: 16 croquettes (2 cups salsa).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Turkey Croquettes with Cranberry Salsa in Country Woman November/December 2000, p31

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