COOKBOOK: Mag Recipe
Did you know that turkey is low-GI and can keep insulin levels stable? It also contains the amino acid tryptophan which its main role is to strengthen the immune system.
I know it can be an expensive meat to buy in Australia but here are some reasons why you should splurge some times.
Like all croquettes, they can be a little on the messy side to make but I love how they control your food intake (well that’s if you don’t go for seconds, thirds or more!)
These must be eaten with the cranberry/orange sauce, I tried it without it and they were no where near as nice.
1/4 cup of flour
1 1/4 cup milk
450g cooked turkey, minced
150g mushrooms, minced
1/4 cup grated tasty cheese
1/4 cup of fresh or dried parsley
1/4 teaspoon of allspice
1/4 teaspoon nutmeg
salt & pepper
3 eggs , lightly beaten
3 cups of breadcrumbs
oil for deep frying
275g jar cranberry sauce
1 large orange, juice only
Melt butter in pan over medium heat. Add flour Cook, stirring for a minute. Add milk gradually and keep stirring constantly until smooth. Bring to boil and remove from heat.
In a deep bowl add turkey, mushrooms, cheese and spices and herbs. Mix well. Add the white sauce and combine well.
Whisk eggs in one bowl. Place breadcrumbs in another bowl. Roll a tablespoon of turkey mixture, dip in egg and crumb. Place on tray and refrigerate for 1 hour or freeze for 20mins.
Combine cranberry sauce and orange juice.
Heat oil in deep pan (to check if oil is hot enough, drop a small piece of bread in the oil and if it starts to sizzle the oil is ready)
Cook croquettes for 2 mins. Drain on paper towel.
Serve on a bed of lettuce with sauce.