Turkey and Mashed Potato Croquettes

Turkey and mashed potato croquettes

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 18 mins
Total: 38 mins
Servings: 6 servings
Nutrition Facts (per serving)
380 Calories
11g Fat
46g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 380
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 21%
Cholesterol 119mg 40%
Sodium 672mg 29%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 23g
Vitamin C 8mg 38%
Calcium 118mg 9%
Iron 4mg 20%
Potassium 397mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make these turkey croquettes for a post-holiday meal or make smaller ones and serve as appetizers. Freeze these croquettes before breading, then complete with coating ingredients and instructions after thawing. These are delicious served with leftover or store-bought gravy and cranberry sauce.


For the Croquette:

  • 2 cups finely minced turkey meat

  • 1 cup seasoned mashed potatoes

  • 1 tablespoon finely chopped parsley

  • 1/4 teaspoon freshly ground black pepper

For the Sauce:

  • 2 tablespoons unsalted butter

  • 6 medium scallions with a few inches of green, thinly sliced

  • 1 clove garlic, finely minced

  • 4 tablespoons flour

  • 1/4 cup chicken broth

  • 1/4 cup milk

  • 1/2 teaspoon salt, or to taste

For the Coating:

  • 1/2 cup all-purpose flour

  • 2 large eggs

  • 1 tablespoon cold water

  • 2 cups fresh breadcrumbs, finely ground

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey and mashed potato croquettes
    The Spruce Eats / Diana Chistruga
  2. Combine the turkey, mashed potatoes, parsley, and black pepper.

    Turkey and mashed potato
    The Spruce Eats / Diana Chistruga
  3. In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended.

    Melt butter
    The Spruce Eats / Diana Chistruga
  4. Stir in chicken broth and milk. Continue cooking, stirring, for 2 minutes. Add salt, to taste.

    The Spruce Eats / Diana Chistruga
  5. Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours.

    Mix in bowl
    The Spruce Eats / Diana Chistruga
  6. Put the 1/2 cup of flour on a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground breadcrumbs in another bowl.

    Breading station
    The Spruce Eats / Diana Chistruga
  7. Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers).

    Turkey and mashed potato balls
    The Spruce Eats / Diana Chistruga
  8. Roll gently in the flour to coat, then in the egg until coated. Coat with the breadcrumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs.

    Roll onto tray
    The Spruce Eats / Diana Chistruga
  9. Let the croquettes stand for about 30 to 45 minutes to dry a bit.

    The Spruce Eats / Diana Chistruga
  10. Heat oil to about 360 F. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels.

    The Spruce Eats / Diana Chistruga
  11. Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.

    Turkey and mashed potato croquettes
    The Spruce Eats / Diana Chistruga