120gcous cous – cooked in vegetable stock as per the packet instructions
120gbulgar wheat – cooked in vegetable stock as per the packet instructions
3heaped tbs cranberry sauce
1tbsfresh 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.