These turkey croquettes or koftas flavoured with the zingy bold flavours of coriander, ginger and lime are perfect for using up left over Christmas or Thanksgiving turkey or chicken.
Accompanied by jewelled cranberry cous cous – which handily uses up some left over cranberry sauce – this lighter meal will refresh your tastebuds after the heavier traditional Christmas or Thanksgiving foods. I like to use a mixture of grains, so here I have used equal quantities of cous cous and bulgar wheat.
For more Thai Curry inspiration you may like my vegan & gluten free Thai Curry Spicy Bean Burgers, leftover cous cous is delicious fried up with an egg and some extra vegetables as egg fried cous cous.
Easy Leftover Turkey Recipes
Here are some more ideas for using that leftover turkey – remember that you can also substitute turkey in any recipe that uses leftover chicken!
- Left over turkey curry
- Leftover turkey pasta bake
- Leftover turkey biryani
- Leftover turkey stuffed baked potatoes
- Leftover turkey soup
- Leftover turkey pies
- Leftover turkey frittata
- Leftover turkey slaw
Thai Curry Turkey Croquettes with Cranberry Mixed Grains
Ingredients
For the croquettes
- 2 slices bread (lightly toasted)
- 300 g leftover turkey
- 2 eggs (eggs)
- 1 lime
- 1 tsp ginger root (grated)
- 1 small green chilli (finely chopped)
- 1 tbs fresh coriander (finely chopped)
- Salt & Pepper
- 1 tbs olive oil
For the Jewelled Cranberry Grains
- 120 g cous cous (cooked in vegetable stock as per the packet instructions)
- 120 g bulgar wheat (cooked in vegetable stock as per the packet instructions)
- 3 tbs cranberry sauce
- 1 tbs olive oil
- 1 tbs fresh coriander (finely chopped)
Instructions
For the croquettes:
- Break the bread into smaller pieces and pulse in a food processor or blender along with the turkey until the mixture resembles fine crumbs.
- Transfer the turkey and bread mixture to a bowl and add the other ingredients mixing well with your hands. Using your fingers shape and roll the mixture into 24 walnut sized balls. Cover and leave in the fridge for an hour to firm up.
- Fry over a medium heat, turning frequently for about 5 minutes until golden brown.
For the Jewelled Cranberry Grains
- Mix all the ingredients together and season to taste.
- Serve the croquettes with the cous cous and some tzatziki.
Notes
Click for more of my recipes using Christmas leftovers.
Hannah @ Love to Dine
I could never put my finger on why I didn’t like the sound of rissoles – but you’re right, it’s the ‘gristle’ connection! How unpleasant! Croquettes, however, are one of my favourite foods, so this sounds much nicer! I’m not a massive Thai curry fan, but fancy trying this with some fresh sage instead.
Hannah @ Love to Dine
http://lovetodine.wordpress.com