Turkey croquettes

How to make turkey and goat cheese croquettes .

Ham croquettes , the chicken croquettes my mother, the traditional cod or baked … the world croquettes supports endless variations that go beyond the classics.

To try these turkey and goat cheese croquettes with which you will hallucinate in colors, because you can not stop eating them, one after the other.

Some croquettes very simple to prepare and it is an exceptional and suggestive snack that will triumph in any meal. In addition to being a recipe for book use.

.instagram-follow img{width:100%;height:auto;} @media screen and (min-width: 1000px) {.instagram-follow {display:block;clear:both;float:right;width:50%;margin-left:1em;}}

For the filling I took advantage of part of the roast turkey breasts that I prepared for Christmas and that you have frozen. But you can also make them with turkey ham (cold cuts) or with the leftovers of grilled turkey breasts (which we usually prepare for dinner at home).

It is a perfect way to take advantage and not throw food . Give it a new life, in this case of yummy. The best thing is that we combine turkey which is a very light meat (low in calories and fats) and healthy with a little goat cheese and a creamy bechamel , the result is a delicious, cheap and profitable croquette .

You can also try making these cheese and turkey croquettes with different types of cheeses … the ones that the little ones like the most, you can even involve them in the previous process of the dough so that they eat the croquettes that they have prepared themselves .

Preparation of the base of the croquettes

1. We cut the roasted turkey breast into small cubes, to your liking. But they are not too big.
2. Chop the onion very finely and fry it 5 minutes (over medium heat) in a frying pan, with a little extra virgin olive oil.
3. Add the finely chopped turkey, mix and season to taste. We cook a couple of minutes all together. We withdraw and reserve.
4. We cut the goat cheese into small cubes, we want the cheese to show when we eat the croquette. We reserve.
5. Now we go with the  bechamel , one of the keys to some very tasty croquettes.
6. When we have the béchamel a little cold or from the time, add the reserved turkey filling and the diced goat cheese, mix well.
7. We stir in circles, so that there is a homogeneous mixture and without lumps.
8. Grease a pan with butter and sprinkle the base with flour.
9. We throw the dough from the croquettes, we extend it and cover with a transparent film. In this way, the surface will dry out while it rests in the cold.

Shaping and breading the turkey and cheese croquettes

1. So that we can later handle the dough with guarantees, it needs to be cold for several hours, in the fridge.
2. The recommendation is to leave it made the day before, so that it cools for at least 12 hours or more.
3. For the breaded croquettes, you can shape it in a traditional way. With the help of two spoons or also make them spherical, helping you by the hands.
4. With the time that we have given it cold, you will have no problem in shaping them easily.
5. We beat the eggs, and we pass the turkey and cheese croquettes through it. From here directly to the breadcrumbs and reserve on a plate or platter.
6. If you want a crispier touch, you can make what is called a double batter, passing them twice through beaten egg and breadcrumbs. You can also coat with a thick breadcrumb or panko .

Final presentation of the turkey and cheese croquettes

1. You are placing the croquettes separately and leave them in the fridge again for at least an hour.
2. We are cooking the croquettes over high heat. Fry the croquettes in very hot olive oil, in batches of four or five each time, until they are golden brown on all sides. Regulating the temperature to avoid burning us.
3. We remove to a plate with absorbent paper. To remove excess oil and serve directly, freshly made.

You can see all the step by step photos of the  turkey croquettes recipe  in this album. Do not miss any detail and you will get some delicious croquettes.