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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


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


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.


*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.