Southwestern Turkey Croquettes
A great way to use up leftovers. Would be great with chicken or ham too..
Recipe type: Main Course or Small Plate
Cuisine: Southwestern
  • ¼ cup onion, grated
  • 1 jalapeno, minced
  • 1 tbs garlic, minced
  • 2 tbs butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili powder (or more)
  • 1½ tsp cumin
  • 2 cups mashed potatoes
  • 1 cup turkey, chopped
  • ¼ cup cilantro
  • 1½ cups shredded cheese (I used Monterrey Jack)
  • 2 eggs
  • 1½ cups fine bread crumbs
  • vegetable oil for frying
  • cranberry sauce for serving
  1. Melt the butter in a saute pan. Add the onion, garlic, jalapeno, salt, pepper, cumin and chili powder. Cook until the vegetables become soft.
  2. In a large bowl, combine the mashed potatoes, turkey, cheese and vegetable mixture.
  3. Make golf ball size croquettes (or larger if you wish) and place on a cookie sheet.
  4. Whisk the eggs together with about two tablespoons of water.
  5. In another bowl add the bread crumbs.
  6. Roll each croquette in the egg wash and then roll in the bread crumbs until evenly coated.
  7. In a medium sized saute pan, add about three inches of vegetable oil and heat to around 325 degrees.
  8. In small batches, fry the croquettes until golden brown on all sides. Transfer to paper towels and sprinkle with salt.
  9. Serve immediately with cranberry sauce.
Recipe by Rocky Mountain Cooking at