I grew up with family members who looked forward to leftovers, especially the day after Thanksgiving. But we didn’t just reheat turkey and spuds in the microwave—we took our culinary creativity to a new level with recipes likes this. —Meredith Coe, Charlottesville, Virginia
Cook: 10 min./batch
Makes 6 servings
- 2 cups mashed potatoes (with added milk and butter)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Swiss cheese
- 1 shallot, finely chopped
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups finely chopped cooked turkey
- 1 large egg
- 2 tablespoons water
- 1-1/4 cups panko bread crumbs
- Butter-flavored cooking spray
- Sour cream, optional
- Preheat air fryer to 350°. In a large bowl, combine mashed potatoes, cheeses, shallot, rosemary, sage, salt and pepper; stir in turkey. Shape into twelve 1-in.-thick patties.
- In a shallow bowl, whisk egg and water. Place bread crumbs in another shallow bowl. Dip croquettes in egg mixture, then in bread crumbs, patting to help coating adhere.
- In batches, place croquettes in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown; 4-5 minutes. If desired, serve with sour cream.
Test Kitchen tip
- If you don’t have an air fryer, you can make this recipe in a deep fryer, electric skillet or on the stovetop.
2 croquettes: 322 calories, 12g fat (6g saturated fat), 124mg cholesterol, 673mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fat.