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Turkey Veggies Croquette | Easy dairy-free Turkey Veggies Croquette recipe by using leftover turkey and veggies filling for meal prep and suitable for a freezer meal.
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Turkey Veggies Croquettes
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Appetizer
Cuisine: American, Indonesian
Servings: 15 croquettes
Author: Ina Wrobel
Ingredients
For the crepes
  • 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 cut into matchstick size, or shred it.
  • 3 cups shredded white cabbage
  • 3 stalk celery
  • 1 bunch of green onion slice thinly
  • 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
For wrapping
  • 3 eggs
  • 2 cups breadcrumb
  • enough oil for shallow frying
Instructions
For the crepes. It makes 15 crepes with about 12 inches diameters wide.
  1. In a mixing bowl, use an electric mixer, whisk the egg until light in color, add coconut milk, water, salt, and sugar, mix well.
  2. Add flour, mix it until well blended. If there is some clump, just strain it to the other bowl.
  3. Heat the crepe pan, or nonstick frying pan with half tsp of oil, or use cooking spray over medium heat.
  4. Pour one soup ladle at a time of the crepe batter 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.
  5. Repeat the process until all batter uses up.
For the filling

  1. Add oil in the pan over medium heat, cook onion until soft, add carrot, celery, cabbage, garlic, stir-fry it until all veggies soft.

  2. Add shredded turkey meat, salt, and pepper. Add the green onion. Set aside

To make croquette
  1. Put a crepe on the plate, put 2 tbsp turkey veggies filling on the crepe.

  2. Wrap the filling and roll the crepe like a burrito, put the croquette on the baking tray or another plate. Repeat it until all crepes and filling uses up, set aside.

  3. In a bowl, whisk the eggs.
  4. Prepare breadcrumb on another plate, you can add seasoning or herb on the breadcrumb.

  5. Take one croquette, dip it on the whisked egg, then roll it on breadcrumb, set aside. Repeat it for all croquettes.

  6. 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.
  7. Heat oil enough for shallow frying on the pan over medium heat.
  8. 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.

  9. Transfer it to a plate with paper towel on it to drain the excess oil.

  10. 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 salad
Recipe Notes
  • To make it ready within 1 hour, prepare the veggies filling or the crepe the day before. Then you can roll the croquette next day, that way you won't spend hours to make this meal.

 

Do you make this Turkey Veggies Croquette? Take a picture of your delicious cookies, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.