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Turkey croquettes and creamy chipotle dip

Preparation: 30 min / Portions: 12 / Level: Beginner​

Ingredients

  • 3 large yellow potatoes baked, peeled and cored
  • 4 oz (113 g) shredded spicy cheddar
  • 1 clove garlic, finely diced
  • 250 ml (1 cup) cooked turkey
  • 2 green onions, chopped
  • 5 ml (1 tsp.) Salt
  • 5 ml (1 tsp.) Ground black pepper
  • 1 egg, lightly beaten
  • 375 ml (1 ½ cups) Panko breadcrumbs
  • Grapeseed oil or canola oil for deep frying

Preparation

Turkey croquettes:

  1. Scoop out the potatoes and mix in a bowl with cheddar, garlic, turkey, green onions, salt and pepper.
  2. Crush all the ingredients with a fork until they are interrelated. Beat the egg and pour onto a plate. Place breadcrumbs in another plate.
  3. Take 12 tablespoons of the mixture to the potatoes and roll to make 12 meatballs.
  4. Dip in egg and breadcrumbs and set aside until ready to fry.
  5. Heat oil to 175 oC (350 oF) and gently place each croquette.
  6. Fry 4 or 5 at a time until brown and crisp.
  7. Keep warm in oven until ready to serve.

Creamy chipotle dip: Place all ingredients in food processor and mix. Makes 250 ml (1 cup)

  • 250 ml (1 cup) light sour cream
  • 1 chipotle in adobo sauce, finely diced
  • 1 shallot, finely diced
  • 5 ml (1 tsp.) Liquid honey
  • 5 ml (1 tsp.) Lemon juice
  • 15 ml (1 tbsp.) Chopped fresh cilantro
  • Salt and pepper