Crispy, Crunchy, yet Clean Croquettes

Croquettes are delicious— that’s for certain— but clean? Not so much. Since they’re typically coated with breading then deep-fried or pan-fried, croquettes are often quite unhealthy. But this recipe for turkey croquettes is a cleaner and healthier alternative. Using whole wheat breadcrumbs and extra lean ground turkey, these croquettes are baked, not fried— making for a much healthier dinner choice. On top of it, these croquettes are filled with creamy mashed turnips. As many times as I have made these croquettes, everyone has always mistaken the turnips for potatoes! Try these turkey croquettes the next time you’re in need of a crispy and crunchy, yet clean, dinner!

Turkey Croquettes

Serves 1

2 turnips, peeled and chopped
4 ounces 99% fat free extra lean ground turkey
2 tablespoons red onion, chopped
1/2 garlic clove, diced
1/8 teaspoon rosemary
1/8 teaspoon sage
1/8 teaspoon thyme
1 tablespoon low sodium chicken broth
1 tablespoon Greek yogurt cream cheese (recipe preciously posted here)
1/2 tablespoon parsley
1/3 cup whole wheat breadcrumbs

Preheat oven to 450 degrees. Boil the turnips (peeled and chopped) until tender. Drain, then mash the turnips along with the chicken broth and the cream cheese. Set aside to cool. In a lightly oiled pan over high heat, brown the ground turkey along with the red onion, garlic, rosemary, sage, and thyme. Once thoroughly cooked, allow the ground turkey mixture to cool. In a shallow bowl, combine the parsley and the breadcrumbs. When the ground turkey mixture has cooled, mix in the mashed turnips. Form into 2 patties, then coat with the breadcrumb mixture. Place the croquettes on a prepared baking sheet, and bake at 450 degrees for 15 minutes, or until the croquettes become crispy-brown.

 

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