Turkey croquettes

• makes

  18

Ingredients

450g skinless cooked turkey (or other cold poultry or ham), roughly chopped

50g butter

1 onion, finely chopped

3 tbsp plain flour, plus extra for dusting

350ml hot milk

1 tbsp fresh thyme, chopped

1/2 tsp freshly grated nutmeg

Salt flakes and freshly cracked black pepper

1 egg

¼ cup milk

100g fresh breadcrumbs

Grapeseed oil, for frying

Lemon or mayonnaise, to serve

Instructions

Using a food processor, or by hand, finely chop the turkey.

Heat the butter in a saucepan and gently fry the chopped onions. Sprinkle over the plain flour, stirring continuously to evenly coat the onions. Slowly pour in the hot milk, stirring vigorously to ensure a smooth thick sauce. Gently simmer for 2-3 minutes, and then fold through the thyme, nutmeg, salt flakes and freshly cracked black pepper. Pour over the turkey, stir well and leave to cool before forming dessertspoonful-sized croquettes.

Lightly whisk the egg and milk in a bowl. Dust in plain flour; dip in egg mixture and coat well in the fresh breadcrumbs. Shallow fry in grapeseed oil for 4-5 minutes or until golden brown and crispy.

Season with salt flakes and serve with lemon or mayonnaise.

This recipe comes courtesy of Sophie Zalokar of Slow Food Southern Forests.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.