How was everyone’s holiday? I hope you all have an awesome holiday. With the new year we have now, I hope it is going to be the best year for all of us. Have you made a new year resolution yet? Do you always have the new year resolution? I do, and I always forgot about it or I just did not follow it with so many excused. But this time I hope I can do my new year resolutions. And I say the same thing too every year, it sounds silly, right? I know.
Oh well, lets back to the kitchen, my daughter asked crepe. She actually likes this crepe with her chocolate spread for the filling. But because of so many possibilities to use up crepe for different type recipes, so I made the croquette that uses crepe for wrapping the filling and my daughter can have some of the crepes for her chocolate spread. This special order actually was last week when we have lots of leftover roasted turkey. There are so many croquette varieties, use meat or cheese for filling. I used to make it with only vegetables for filling or mix it with the shredded cooked chicken breast, and shredded roasted turkey work perfect for this croquette.
What I like about Turkey Veggies Croquettes is great for grab and go meal, potluck party, meal to bring it for a picnic, perfect for the non sandwich lunch box, and it freezes well.
To make this croquette, it requires lots of time in the kitchen from preparing the crepes, chopping the vegetables, sauté the vegetables, roll the crepes then fry it. It took me almost three hours to do this. But if you have a good planning ahead, you can prepare the crepe the day before, keep it in the fridge. Or prepare the veggies first then do everything else in the next day.
From a recipe I share here, there will be 15 croquettes. It actually great, because I can freeze it if there is left over, then I just take it out anytime I need it, thaw it in the kitchen countertop, reheat it in the toaster oven in 400° F for 5 – 10 minutes. But mostly for the quick way, I just reheat it in the microwave.
Turkey Veggies Croquettes
For the crepe
- 1 can coconut milk
- 2 cups water
- 2 and 1/2 cup flour
- 5 egg
- 1 tsp sugar
- 1 tsp salt
For the filling
- 2 medium size carrot
- 1/4 cut white cabbage
- 3 stalk celery
- 1 bunch of green onion, thin slices
- 1 small size yellow onion, minced
- 3 clove garlic, minced
- 2 tsp salt
- Fresh cracked black pepper
- 2 tbsp cooking oil
- 3 cups shredded roasted turkey breast
- 3 eggs
- 2 cups breadcrumb
- enough oil for shallow frying
For the crepe
- In a mixing bowl, use an electric mixer, whisk the egg until light in color, add coconut milk, water, salt, and sugar, mix well.
- Add flour, mix it until well blended. If there is some clump, just strain it to the other bowl.
- Heat the crepe pan, or nonstick frying pan with half tsp of oil, or use cooking spray, in a medium heat.
- Pour one soup ladle at a time of the crepe ‘dough’ to the pan. Cook it for a minute then flip it, cook it for another minute. Use the spatula to transfer the crepe to a plate.
- Repeat the cooking until all dough uses up.
- It makes 15 crepes with about 12 inches diameters wide.
For the filling
- Cut the carrot and celery like matchstick size, or use the shredder.
- Shred the cabbage.
- In a medium heat, use the frying pan, heat the oil.
- Cook onion until soft, add carrot, celery, cabbage, garlic, stir-fry it until all veggies soft.
- Add shredded turkey meat, salt, and pepper.
- Add the green onion.
- Set aside
- Put a crepe on the plate, put 2 tbsp turkey veggies filling on the crepe.
- Wrap the filling and roll the crepe like burrito, put the croquette on the baking tray or another plate.
- Repeat it until all crepes and filling uses up, set aside.
- In a bowl, whisk the eggs.
- Prepare breadcrumb on another plate, you can add seasoning or herb on the breadcrumb.
- Take one croquette, dip it on the whisked egg, then roll it on breadcrumb, set aside.
- Repeat it for all croquettes.
- From this point, you can just put it in the fridge to fry it later on for supper or in the next day. Or freeze it, when you ready to enjoy it, thaw it in the fridge then fry it.
- On a medium heat, use the frying pan, heat oil enough for shallow frying. The croquette basically cooked, just need to cook the egg coating for a few minute.
- Fry the croquette for a minute until the egg coat gets light brown and crispy, then flip it, cook it for another minute until both sides get light brown and crispy.
- Transfer to a plate with paper towel on it to drain the excess oil.
- Serve the croquette with ketchup or Thai chili sauce. I enjoy it with hot sauce and a bite or two of Thai chili. You can also serve it with a salad.
If you would like to freeze it before shallow frying, arrange the croquette on the baking sheet layered parchment paper. Put it in the freezer for an hour until the croquettes frozen. Then put them in the freezer safe ziplock bag. Make a portion by putting some croquettes per bag instead of all croquettes in one big bag. This will make easier for you to thaw the portion you need if you don’t need them all at one time.
If you would like to freeze it after frying, leave it until completely cool first, then just put the croquette in the freezer safe ziplock bag, then freeze it.
If you like croquette and make this recipe, write a comment below, take a picture of your delicious croquettes, post it and tag #craftyforhome on Instagram and don’t forget to pin it on Pinterest, I would like to know if you like this croquette as much as I do.