Description
These turkey croquettes use up leftover turkey and mashed potatoes, but that’s not all. They’re breaded and air-fried to a golden brown, making them the best next-day meal since gobbler sandwiches.
Ingredients
- 2 cups mashed potatoes (with added milk and butter)
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded swiss cheese
- 1 shallot, finely chopped
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups finely chopped cooked turkey
- 1 large egg
- 2 tablespoons water
- 1-1/4 cups panko bread crumbs
- butter-flavored cooking spray
- sour cream, optional
Directions
- Preheat air fryer to 350°. In a large bowl, combine mashed potatoes, cheeses, shallot, rosemary, sage, salt and pepper. Stir in turkey, mixing lightly but thoroughly. Shape into twelve 1-in.-thick patties.
- In a shallow bowl, whisk egg and water. Place bread crumbs in another shallow bowl. Dip croquettes in egg mixture, then in bread crumbs, patting to help coating adhere.
- Working in batches, place croquettes in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown; 4-5 minutes. If desired, serve with sour cream.
