Turkey Manchego Croquettes with Orange Saffron Aioli

Turkey Manchego Croquettes with Orange Saffron Aioli
Contributor
Turkey Manchego Croquettes with Orange Saffron Aioli
Salt Creek Grille Princeton

Turkey Manchego Croquettes with Orange Saffron Aioli

Learn how to make our famous Salt Creek Grille Princeton turkey Manchego croquettes with an orange saffron aioli, right in your own kitchen!

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2
Servings
1509
Calories Per Serving
Deliver Ingredients

Ingredients

For the croquettes:

  • 2 Cups leftover turkey, finely minced
  • 1 Cup leftover seasoned mashed potatoes
  • 1/4 Cup Manchego cheese, shredded
  • 1 Tablespoon parsley, finely chopped
  • 1/4 Teaspoon black pepper

For the coating:

  • 1/2 Cup all-purpose flour
  • 2 large eggs, lightly beaten with 1 tablespoon cold water
  • 2 Cups fresh breadcrumbs, finely ground

For the aioli:

  • 1 Cup mayonnaise
  • 1/4 Cup orange juice
  • 1/4 Cup tamari soy sauce
  • 1 Tablespoon chopped garlic
  • Pinch of white pepper
  • Pinch of Spanish saffron
  • Oil, for frying

Preparation

Directions

For the croquettes:

Combine the turkey, mashed potatoes, cheese, parsley, and black pepper. Shape croquette mixture into 1-inch balls and place on a waxed paper or foil-lined cookie sheet.

For the coating:

Roll the croquettes gently in the flour to coat, then in the egg until fully coated. Then, coat with the breadcrumbs. Place coated croquettes back on cookie sheet. Repeat with the remaining turkey mixture and crumbs.

For the aioli:

Combine the mayonnaise, orange juice, soy sauce, garlic, pepper, and saffron, and let the mixture set for 2 hours.

After the aioli sets, heat the oil in a pot until it reaches 360 degrees F. Fry the croquettes in small batches until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Serve with the saffron orange aioli.

Preparation

After the aioli sets, heat oil in a pot until it reaches about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes until golden brown. Drain on paper towels. Serve with saffron orange aioli.

Nutritional Facts

Total Fat
78g
100%
Sugar
12g
13%
Saturated Fat
29g
100%
Cholesterol
336mg
100%
Carbohydrate, by difference
92g
71%
Protein
108g
100%
Vitamin A, RAE
80µg
11%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
377mg
38%
Choline, total
250mg
59%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
210µg
53%
Iron, Fe
19mg
100%
Magnesium, Mg
156mg
49%
Manganese, Mn
1mg
56%
Niacin
21mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
983mg
100%
Riboflavin
2mg
100%
Selenium, Se
112µg
100%
Sodium, Na
3866mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
367g
14%
Zinc, Zn
17mg
100%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.