Recipe: Thai Curry Turkey Rissoles or Croquettes

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

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Print Recipe

BookmarkSaved!

5 from 1 vote

Thai Curry Turkey Croquettes with Cranberry Mixed Grains

Leftover Christmas or Thanksgiving turkey is used in these zingy fresh green Thai curry flavoured croquettes, served with jewelled cranberry mixed grains.

Servings: 4 Servings

Author: Helen Best-Shaw

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

*Keep in a pot in the freezer and grate from frozen

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

Click for more of my recipes using Christmas leftovers.