Panko Fried Turkey Croquettes With Mango Salsa Recipes

PANKO FRIED TURKEY CROQUETTES WITH MANGO SALSA

Steps:

• Mix turkey with 1/4 cup cilantro and red pepper. Season with salt and pepper. On a sheet pan, form into one-inch balls cover and chill for about 30 minutes. Dip turkey balls in flour, then in egg batter, then roll in panko breadcrumbs. To prepare the Mango Salsa, toss the mango with the red onion, cilantro, honey and vinegar. Season with salt and pepper. Cover and hold for service. Deep fry croquettes to an internal temperature of 165 degrees F. and golden brown. Serve five croquettes per portion. Serve warm with Mango Salsa. May also be served as a luncheon entree.

TURKEY CROQUESTTES

Steps:

• Melt Crisco in a skillet. Add onion and cook over medium heat for 2 minutes or until tender. Add flour stir. Gradually add chicken broth, stirring until sauce is thick and smooth. Remove skillet from heat and mix in egg. Add turkey, parsley, salt, and pepper combine. Spread mixture on a plate and refrigerate at least 2 hours. Shape mixture into 6 balls. Roll in egg, then in bread crumbs.Heat Crisco to 365°F in a deep fryer or deep saucepan. Fry turkey croquettes for 5 to 6 minutes. Drain on paper towels. Serve with cheese sauce.