One of the go-to ways Australians use up Christmas turkey leftovers, this croquette binds shredded turkey with cheese and coats it in almond flour for a low-carb crunch. Crisp outside and soft within, it comes together as a quick evening bite.
Mix the shredded turkey with the kashar cheese, cream cheese, 1 egg, parsley, salt and pepper into a sticky mixture.
Roll the mixture into small balls and chill in the fridge for 10 minutes; chilling keeps them from falling apart while frying.
Beat the remaining egg, dip the balls into it, then roll them in the almond flour.
Fry the balls in the vegetable oil over medium heat, turning them until golden on every side.
Chill the croquettes before frying without fail — skip this and they fall apart in the oil while still warm. Watch the oil temperature closely; almond flour browns faster than regular breadcrumbs. Allergens: contains milk and dairy, egg, tree nuts (almond).
Using ground walnuts instead of almond flour gives a thicker, crunchier coating; shorten the frying time by a minute to keep it from burning.
Admin DadaGastro · verified in test kitchenTarifte 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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