- 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.
- 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.
- 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.
- 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.
- 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.
- 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.