Cooking Instructions
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Step 1
Season
Mashed Potatoes (720 mL)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
then put them in the fridge. It’s much easier to shape it when it’s cold.
Step 2
Sauté
Onion (1)
in one tablespoon of
Canola Oil (as needed)
until translucent. Add
Garlic (1 clove)
and sauté until fragrant.
Step 3
Add
Ground Turkey (225 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Soy Sauce (to taste)
. You can use any herb or sauce you like to flavor the turkey. If you use a sauce like gravy, just put enough to give flavor without making the mixture soggy.
Step 4
Keep mixing and breaking up the meat until browned and cooked through.
Step 5
Prepare your workstation; three bowls, one with
All-Purpose Flour (95 g)
, the second with
Eggs (2)
, and the third with
Breadcrumbs (100 g)
.
Step 6
Dust your hands with flour and make a golf-sized ball of mashed potato mixture. Flatten it into a circle and put a small amount of turkey in the middle. Don’t overfill. Carefully close it into a ball by pinching edges together.
Step 7
Dip croquette into flour.
Step 9
Then roll in breadcrumbs.
Step 10
Repeat the last two steps by dipping again into the egg and then breadcrumbs. Chill in the fridge for 30 minutes or freeze at this point if you want to keep it for later.
Step 11
Deep fry over medium-high heat until golden brown. Serve and enjoy!
