Turkey Manchego Croquettes With Orange Saffron Aioli

Name: Turkey Manchego Croquettes With Orange Saffron Aioli
Ingredients: 2 cup leftover turkey, finely minced; 1 cup leftover seasoned mashed potatoes; 1/4 cup manchego cheese, shredded; 1 tablespoon parsley, finely chopped; 1/4 teaspoon black pepper; 1/2 cup all-purpose flour; 2 large eggs, lightly beaten with 1 tablespoon cold water; 2 cup fresh breadcrumbs, finely ground; 1 cup mayonnaise; 1/4 cup orange juice; 1/4 cup tamari soy sauce; 1 tablespoon chopped garlic; pinch of white pepper; pinch of spanish saffron; oil, for frying

Salt Creek Grille Princeton|Nov. 19, 2014 12:41 pm EST

4 (1 ratings)

Print

Learn how to make our famous Salt Creek Grille Princeton turkey Manchego croquettes with an orange saffron aioli, right in your own kitchen!Click Here to See More Saffron Recipes

Servings

2

Ingredients

2 cup leftover turkey, finely minced
1 cup leftover seasoned mashed potatoes
1/4 cup manchego cheese, shredded
1 tablespoon parsley, finely chopped
1/4 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten with 1 tablespoon cold water
2 cup fresh breadcrumbs, finely ground
1 cup mayonnaise
1/4 cup orange juice
1/4 cup tamari soy sauce
1 tablespoon chopped garlic
pinch of white pepper
pinch of spanish saffron
oil, for frying

Directions

Combine the turkey, mashed potatoes, cheese, parsley, and black pepper. Shape croquette mixture into 1-inch balls and place on a waxed paper or foil-lined cookie sheet.
Roll the croquettes gently in the flour to coat, then in the egg until fully coated. Then, coat with the breadcrumbs. Place coated croquettes back on cookie sheet. Repeat with the remaining turkey mixture and crumbs.
Combine the mayonnaise, orange juice, soy sauce, garlic, pepper, and saffron, and let the mixture set for 2 hours.
After the aioli sets, heat the oil in a pot until it reaches 360 degrees F. Fry the croquettes in small batches until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Serve with the saffron orange aioli.
After the aioli sets, heat oil in a pot until it reaches about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes until golden brown. Drain on paper towels. Serve with saffron orange aioli.