Ingredients
- FOR SMOKEY AIOLI
- 2 tablespoons lemon juice
- 1/2 teaspoon saffron threads (seeing that saffron is pricey, you can substitute with smoked paprika, use more or less of the 1/2 teaspoon of smoked paprika to your liking)
- 1 clove garlic, grated
- 1 cup mayonnaise (prepared mayonnaise, peferrably homemade or top quality store bought)
- 2 tablespoons olive oil (extra-virgin)
- Sea salt and freshly ground black pepper, to taste
- FOR CROQUETTES
- Extra-virgin olive oil
- 1 yellow onion (large onion, thinly sliced)
- 1-2 teaspoons garlic powder (or can use fresh - about 4-6 garlic cloves, minced)
- 3 to 4 sprigs fresh thyme (plus 2-3 teaspoons thyme leaves)
- Sea salt and freshly ground black pepper
- Sugar, 1 pinch
- 250 grams cooked turkey meat (shredded, 2 cups, roasted turkey, finely minced
- 2 cups mashed potato (leftover, or yams, rutabaga or other mashed root vegetable)
- 2 to 3 teaspoons poultry seasoning (more-or-less to taste)
- 3 large eggs
- 1 bunch parsley (small bunch flat-leaf Italian, finely minced
- 4 to 6 scallions, finely chopped
- 1 cup all-purpose flour
- 2 cups breadcrumbs (dried)
- 1 cup finely grated Parmigiano Reggiano
- Neutral oil, for frying
- 1 lemon, whole (quartered, for serving)
- Hot sauce, optional, for serving
How to Make
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TO MAKE THE SMOKEY AIOLI
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Step 1: In a bowl, combine the lemon juice with the saffron threads (or smoked paprika) and the garlic. Whisk and let sit for a few minutes until the saffron has “bloomed” and bled into the lemon.
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Step 2: Add the mayonnaise and olive oil, whisk to combine, season with salt and pepper and taste; add a pinch of sugar if needed.
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TO MAKE THE CROQUETTES
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Step 3: In a large skillet heat 2–3 tablespoons olive oil and add the onion and thyme. Season with salt and pepper and the pinch of sugar and cook slowly over low heat until soft and caramelized, about 20–30 minutes. Remove from the pan and chop the onions finely.
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Step 4: In a large bowl, combine the caramelized onions, garlic powder (or fresh garlic) turkey, mashed potatoes, poultry seasoning, 2 beaten eggs, parsley, scallions, and thyme leaves. Using your hands or a wooden spoon, mix well to evenly distribute the ingredients. If the mix is too wet, add a sprinkle of flour and mix again to incorporate.
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Step 5: Set up a breading station: 1 dish for the flour (seasoned with salt and pepper), 1 dish for the remaining egg, beaten, and 1 dish for the breadcrumbs and Parmigiano Reggiano. Have a parchment-lined baking sheet nearby to collect the croquettes as they’re made.
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Step 6: Using wet hands, make small football-shaped dumplings from the turkey-mash mixture and roll each 1 first in flour, then in egg, then in cheesy breadcrumbs. Place them 1 by 1 on the baking sheet, and when all the turkey-mash mix is used up, refrigerate for at least 20 minutes to firm up a bit.
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Step 7: When ready to cook, preheat the oven to 200°F and heat 1/2 cup neutral oil in a shallow skillet (grapeseed oil preferred for its high smoke point).
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NOTE: I usually cook up 1 or 2 croquettes to give it a taste, where I then adjust the seasonings of the turkey mixture to my liking. This prevents from forming and cooking up the whole batch, to then realize it was missing something.
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Step 8: When the oil is hot, test it by tossing a bit of breadcrumb in; when it sizzles, the oil is ready—gently fry the croquettes in batches until golden brown, rolling them over as they crisp on all sides.
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Step 9: Remove to the parchment-lined baking sheet when cooked and set them in the oven until all the croquettes are done to keep them hot.
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Step 10: Serve hot with a squeeze of lemon, the saffron aïoli and some hot sauce, if you like.
We hope you enjoy this recipe!
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