Preparation:
Cut crusts off bread and reserve for another use. Soak bread in milk for 10 minutes. Squeeze dry and shred. In a separate bowl, combine 1 1/2 cups chicken or turkey, bread, onions, eggs, thyme, curry, worchestershire sauce, salt and pepper. Toss well.
Place mixture in a food processor with the steel blade. Using pulse action, process until mixture is well blended but not pureed. Fold in remaining cup of chicken or turkey. Cover and chill for 1 hour.
Combine bread crumbs, parsley, paprika and melted butter in a pie plate. Stir well with a fork. Shape chilled turkey mixture rolls. Coat in bread crumb mixture and return, covered, to refrigerator for 1/2 hour (or one hour if not adding additional coating.
Coat in eggs (beaten) and cover in crumb mixture once again. I found using my hands to coat instead of rolling them out works a lot better.
Place 1/2 cup oil and 3 Tbsp butter in skillet over medium heat. Cook croquettes, 3 at a time, 3-4 minutes, and roll. Cook all sides 3-4 minutes. They should be golden.
You can freeze the extras, and reheat in an oven/toaster oven |
