- 8 ounces roast turkey meat
- 1 ½ cups mashed potato (made from 1 russet potato, ¼ cup milk, 2 Tablespoons unsalted butter, and salt to taste)
- 2 Tablespoons unsalted butter
- ½ large onion
- 1 Tablespoon curry powder
- Salt and pepper to taste
- 1 egg
- ¼ cup flour
- 2 Tablespoons neutral oil
- 1 ¼ cup panko (or unseasoned breadcrumbs)
- ½ cup gravy
- 1 Tablespoon ketchup
- 1 Tablespoon Worcestershire sauce
- ½ Tablespoon oyster sauce
- 2 Tablespoons Hoisin sauce
- Peel and finely dice the onion.
- Heat a small skillet over medium heat. Add the butter and swirl the pan to coat.
- Add the onions, 2 pinches of salt, and cook for 5 minutes, stirring occasionally until translucent and beginning to soften. Cover with a lid and continue cooking, stirring occasionally, until onions, are very soft and starting to caramelize, about 4-5 minutes.
- Add the curry powder and stir to combine. Take the pan off the heat and let the onions cool to room temperature.
- Place the turkey into the food processor. Pulse the turkey 10-12 times until it is very fine, but not a paste. Transfer the turkey to a large bowl.
- Add the mashed potatoes and cooled onions to the bowl and stir with your hands to combine.
- Taste a small bit and add salt and pepper as needed.
- Use a ¼ cup scoop and portion the croquettes. Shape the croquettes into flat oval patties and place on a tray.
- Put the tray into the fridge and refrigerate for 30 minutes. (This can be done ahead of time. Cover with plastic wrap to keep them from drying out.)
- Heat a pan over medium heat and add the oil and the breadcrumbs. Toast the breadcrumbs in the pan for 5-7 minutes, moving them around occasionally, until they are a nice golden color. Transfer to a bowl and set aside to cool.
- Set up a dredging station:
- Crack the eggs into a bowl and whisk to combine. Put the flour, eggs, and toasted cooled breadcrumbs out onto the counter. Dip the croquettes into the flour and coat it lightly with flour. Next dip it into the egg wash. Finally coat it with the breadcrumbs. Do the same for each turkey croquette.
- Set the oven to 425 and move the oven shelf to the middle.
- Spray a baking tray generously with oil. Place the croquette on the sheet pan and spray the tops of the croquettes with oil. Bake for 15-20 minutes until the center of the croquette is hot or reaches 165. (use a thermometer or a skewer to check.)
- Make the sauce:
- Heat the gravy over medium heat for several minutes and whisk until smooth. Add the ketchup, worcestershire sauce, oyster sauce, and hoisin. Continue whisking until warm. Add a Tablespoon or two of water if your sauce is very thick. Serve warm.
- Serve the turkey croquettes with the warm sauce.
*You can of course fry the turkey croquettes, which is traditional. Disregard the step where you toast the breadcrumbs and just use plain (raw) breadcrumbs for coating. Use a deep skillet or dutch oven and heat 3 cups of oil over medium heat for 5 minutes. Test the oil by dropping a couple breadcrumbs into the oil. It should bubble immediately. If not, continue to heat for several more minutes. Gently place 5-6 korokke into the oil, making sure not to crowd the pan. Fry for 3-4 minutes until the crust is golden brown and the center hot. Drain on paper towels and continue frying the remaining croquettes. Serve immediately.
*It is essential to cool the croquettes before baking/frying. If you put warm or hot croquettes into the oil, the steam trapped inside the coating and look for a way out. This will cause the croquette to crack or burst.
Keywords: korroke, japanese food, turkey, thanksgiving leftovers