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Turkey Croquetas recipe | Morrisons

3,562 views · Published 2 December 2013 · 3:34 · Indexed 22 September 2026

Channel: Morrisons · 2013 · Howto & Style

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Watch M Kitchen chef, David Lennox show you how to make these delicious turkey croquetas perfect for using up your leftover turkey.

These Spanish bites are traditionally made with ham, so if you have cooked ham that needs using up, use it in place of the turkey. You can freeze this recipe, too (croquetas only). If you don't have a deep fat fryer, use a heavy-based saucepan or wok. The oil is hot enough when a piece of bread sizzles quickly after dropping in. 

    serves 12
    prep in  20 mins
    cook in 40 mins
    chill for  60 mins
    freeze

You'll need:

    60g butter
    ½ red onion, peeled and finely chopped
    140g plain flour
    500ml milk, heated
    pinch ground nutmeg
    125g leftover cooked turkey, shredded
    2 tbsp fresh flat leaf parsley, finely chopped
    5 tbsp cranberry sauce
    3 tbsp sherry vinegar
    pinch crushed chilli flakes (optional)
    2 eggs, lightly beaten
    150g natural breadcrumbs
    vegetable oil, for frying

1. Melt the butter in a pan then cook the onion until softened. Turn the heat down and stir in 60g of the flour, cook gently, stirring constantly, for around 8 minutes or until pale golden in colour.

2. Gradually whisk in the hot milk until it forms a smooth paste. Add the nutmeg and continue to cook over a low heat for 20 minutes. Stir in the turkey and half the parsley then pour into a shallow tray to cool, gently pressing clingfilm on to the top of the mix to avoid a skin forming. Refrigerate for at least 1 hour to firm up.

3. Heat the cranberry sauce in a pan with 3 tbsp water, the vinegar and chilli, if using, and cook for 5 minutes. Set aside.

4. Place the remaining flour in a shallow bowl, the eggs in another and the breadcrumbs and remaining parsley in a third bowl. Season each bowl. Divide the chilled turkey mixture into 12 and roll each piece into a ball. Coat in the flour, shaking off any excess, dip in the egg, then coat well with breadcrumbs. Return to the fridge until ready to fry.

5. Heat the oil to 180°C* and gently lower in the croquetas. Cook for 2-3 minutes or until golden and piping hot throughout. Drain on kitchen roll and serve immediately with the cranberry sauce.

Per serving: calories 224 (11%), sugar 5g (5.5%), fat 11.1g (16%), saturates 4.4g (22%), salt 0.4g (6.6%) of your guideline daily amount

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