This practical Australian recipe repurposes leftover holiday turkey by combining shredded turkey with Kashar cheese and coating it in almond flour for a low-carb crunch. Crisp outside and soft inside, these croquettes make a quick evening snack.
Mix the shredded turkey with the Kashar cheese, cream cheese, 1 egg, parsley, salt, and black pepper to form a sticky mixture.
Roll the mixture into small balls and chill them in the refrigerator for 10 minutes. Chilling helps them fry without falling apart.
Beat the remaining egg. Dip the balls in the egg, then coat them in almond flour.
Fry the balls in cooking oil over medium heat, turning them until golden brown on all sides.
Be sure to chill the croquettes before frying; they may fall apart and disperse in the oil if they have not cooled. Keep the oil from getting too hot because almond flour browns more quickly than regular bread crumbs. Allergens: milk and dairy products, eggs, and tree nuts (almonds).
Tarifte badem unu bir su bardağı yazıyor ama benimki hiç yeterli gelmedi, ikinci bir bardak daha kullandım. Kroket sayınız kaçtı acaba, belki benimkiler biraz büyük çıkıyor?
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