Ingredients Jump to Instructions ↓

  1. Turkey Croquettes

  2. 1 Pound ground turkey

  3. 1/4 Cup cilantro, washed, dried, and chopped

  4. 1/4 Cup red peppers, fine bruniose

  5. 1/2 Teaspoon salt

  6. 1/4 Teaspoon pepper

  7. 1/2 Cup flour

  8. 3/4 Cup egg batter

  9. 1 Cup panko breadcrumbs

  10. As needed oil for frying

Instructions Jump to Ingredients ↑

  1. Mix turkey with cilantro and red pepper. Season with salt and pepper.

  2. On a sheet pan, form into one-inch balls; cover and chill for about 30 minutes.

  3. Dip turkey balls in flour, then in egg batter, then roll in panko breadcrumbs.

  4. Deep fry croquettes to an internal temperature of 165 degrees F. and golden brown.

  5. Mango Salsa 2 mangos, skin removed and diced 1 Small red onion, diced fine 1 Teaspoon cilantro, chopped fine 2 Teaspoons honey 1 Teaspoon champagne vinegar Preparation Toss mango with red onion, cilantro, honey and vinegar.

  6. Season with salt and pepper. Cover and hold for service.

  7. Service Serve five croquettes per portion. Serve warm with Mango Salsa.

  8. May also be served as a luncheon entree.

  9. This recipe was developed by Chef Michael Morgan, CEC, of the Binghamton City Club in Binghamton, NY. Chef Morgan is currently working at Security Mutual in Binghamton, NY. This delicious recipe was the award winning appetizer recipe in the 1999 NTF Turkey with a Twist National Recipe Competition.

  10. Chef: Michael Morgan In addition to being executive chef at the Binghamton City Club, Chef Michael Morgan is the President of the ACF Southern Tier Chefs Association and on the advisory board for both Broome Tioga BOCES and Delhi College's culinary departments. He is also responsible for the Club's seven dining rooms as well as off-premise catering. The 400 members of the Brighamton City Club enjoy Chef Michael's new American and Continental cuisine.

  11. Restaurant: Binghamton City Club Location: New York Courtesy of The National Turkey Federation


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