450g skinless cooked turkey (or other cold poultry or ham), roughly chopped
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
¼ cup milk
100g fresh breadcrumbs
Grapeseed oil, for frying
Lemon or mayonnaise, to serve
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.
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.