Turkey, Mashed Potato and Cranberry Croquettes
Thanksgiving-leftover croquettes of mashed potato, roasted turkey and cranberry, breaded in seasoned matzoh meal, fried golden and served over warm gravy.
Ingredients
| 2 cups | 480 ml | mashed potatoes |
| 1 cup | 240 ml | roasted turkey, chopped |
| 2 tablespoons | 30 ml | melted butter |
| 1/2 cup | 120 ml | cranberry sauce |
| 1/4 cup | 60 ml | dried cranberries |
| 2 tablespoons | 30 ml | chopped fresh parsley, divided |
| pinch | salt and pepper | |
| 2 cups | 480 ml | matzoh meal |
| 3 tablespoons | 45 ml | Lawry's Seasoned Salt |
| 4 | egg whites, whipped | |
| — | vegetable oil for cooking | |
| 2 cups | 480 ml | leftover gravy |
Instructions
In a bowl, mix together mashed potatoes, turkey, butter, cranberry sauce, dried cranberries and half the parsley. Season with salt and pepper. Form into 8 cylinder shapes, about 5-6 inches in length and 1½-2 inches around. Place in freezer to firm up, about 15 minutes. In a separate bowl, mix together matzoh meal and Lawry's. In a third bowl, whip egg whites. Make sure the bowls are large enough to place the croquettes in. One by one, dip croquettes in egg white and then roll in seasoned matzoh meal, covering all sides. Place a sauté pan over medium-high heat and fill with about 1 inch of vegetable oil. When oil is hot, cook croquettes on all sides until golden brown. Remove and drain on paper towels. Warm leftover gravy and place some on bottom of 4 shallow bowls or plates. Place two croquettes on each plate, cutting them in half on diagonal and stacking on the plate, leaning against each other. Sprinkle with remaining fresh parsley. Makes 4 servings.