Dish image
star 4.5

Turkey Potato Croquettes



  • Serves 4
  • Cooks in 40 mins (20m prep + 20m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

leftover mashed potatoes and turkey

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, combine the chilled mashed potatoes, shredded turkey, flour, dried thyme, garlic powder, salt, and black pepper. Mix until well combined.
  2. 2.Shape the mixture into small croquettes, about 2 inches in length.
  3. 3.Dip each croquette into the beaten egg, then roll it in the breadcrumbs, ensuring it is fully coated.
  4. 4.Heat the vegetable oil in a frying pan over medium heat. Fry the croquettes until golden brown and crispy on all sides, about 3-4 minutes per side.
  5. 5.Remove the croquettes from the pan and place them on a paper towel-lined plate to drain any excess oil.
  6. 6.Serve the Turkey Potato Croquettes hot and crispy, with your favorite dipping sauce or as a side dish to a fresh salad or roasted vegetables.
  7. 7.Enjoy!

lightbulb_outline Tips

  • chevron_rightMake sure the mashed potatoes are chilled before using them in this recipe. It helps to hold the croquettes together and prevents them from falling apart.
  • chevron_rightFeel free to add other seasonings or herbs to the croquette mixture to suit your taste. Some options include paprika, parsley, or grated Parmesan cheese.
  • chevron_rightIf you don't have leftover turkey, you can substitute it with cooked chicken or even ham.
  • chevron_rightServe the croquettes with cranberry sauce or gravy for a classic Thanksgiving flavor combination.
  • chevron_rightThese croquettes can be made in advance and stored in the refrigerator for up to 2 days. Just reheat them in the oven or air fryer for a few minutes before serving.