In these crisp patties, smoked turkey is mixed with mashed potato and spring onions, rolled in breadcrumbs, and served with a tangy tomato sauce.

  • 450 g / 1 lb potatoes, diced
  • 3 eggs
  • 30 ml / 2 tbsp milk
  • 175 g / 6 oz smoked turkey rashers (strips), finely chopped
  • 2 spring onions (scallions), thinly sliced
  • 115 g / 4 oz / 2 cups fresh white breadcrumbs
  • vegetable oil, for deep-frying
For the sauce
  • 15 ml / 1 tbsp olive oil
  • 1 onion, finely chopped
  • 400 g / 14 oz can tomatoes, drained
  • 30 ml / 2 tbsp tomato puree (paste)
  • 15 ml / 1 tbsp chopped fresh parsley
  • salt and ground black pepper
Test the oil is at the correct temperature by dropping a cube of bread on to the surface. If it sinks, rises and sizzles in 10 seconds, the oil is ready to use.
  1. Boil the potatoes for 20 minutes, or until tender. Drain and return the pan to a low heat to make sure all the excess water evaporates.
  2. Mash the potatoes with two eggs and the milk. Season well with salt and pepper. Stir in the turkey and spring onions. Chill for 1 hour.
  3. Meanwhile, to make the sauce, heat the oil in a frying pan and fry the onion for 5 minutes util softened. Add the tomatoes and puree, Stir and simmer for 10 minutes. Stir in the parsley, season with salt and pepper, and keep the sauce warm until needed.
  4. Remove the potato mixture from the refrigerator and divide into eight pieces. Shape each piece into a sausage shape and dip in the remaining beaten egg and then the breadcrumbs.
  5. Heat the vegetable oil in a pan or deep-fryer to 175°C / 330°F and deep-fry the croquettes for 5 minutes, or until golden and crisp. Drain and serve immediately with the sauce.
Turkey Croquettes