Leftover Turkey Croquettes

Mix turkey meat with cilantro and lime. Grind turkey mixture in a food processor.

Heat large pan to medium high heat and add butter. Once butter is melted, add onions and sauté until translucent. Add flour to pan to begin the roux and whisk in milk. Once thickened, add salt, pepper, red wine, and nutmeg. Add in turkey mixture and 1 cup bread crumbs. Simmer for 10 minutes.

Add mixture into a baking pan and refrigerate for 2–3 hours.

Set up a breading station. You will need 1 bowl with 2-3 eggs whisked with the water, 1 plate with bread crumbs mixed with flour, salt and pepper, and the tray of croquette mixture.

Begin by forming croquettes into cylinders. You can use a tablespoon to measure out equal portions – I used 2 tablespoons for each

If mixture is too sticky, you can add additional bread crumbs. Make sure to completely mix throughout entire mixture.

Dip croquettes into eggs and then roll them in the bread crumb mixture to cover. Dip breaded croquette in eggs again and then re-roll in bread crumbs. Place twice breaded croquette in a separate baking pan. Once all croquettes have been breaded, cover pan with plastic wrap and freeze.

When ready to cook, heat oil in a deep fryer to 350ºF. Place croquettes in 1 layer in deep fryer basket and fry for 3–4 minutes. Remove and place on plate with paper towels to soak up excess oil.

Serve and enjoy! My family likes to eat them with some ketchup on the side.