After the rather large gluttonous feast of yesterday, I have no business eating for a week!
So thank goodness, I have 3 ravenous boys (err, a man) to help polish off the leftovers. I'm like a vulture when it comes to leftovers - we're going to pick them bones clean down to the teeny tiniest morsel.
Fact remains that since Thanksgiving, I'm all turkey schmurkeyed out. I have probably eaten my weight in bird and am determined to stay away from turkey recipes for a while. But fact remains, I've still got the detritus of yesterday's meal to deal with.
But then providence has its own plans and send a dazzling smile my way - no I didn't win the lottery and you'd think among the gargantuan crisis of world hunger, poverty and global warming, the Big Guy may be a wee bit too busy to keep an eye on my refrigerator and pantry supplies, eh?
But no sirree, I receive a link on face book by da man, culinary teacher extraordinaire Richard Grausman, pointing the way to Chef Cole Kraft's recipe from Le Cordon Bleu College of Culinary Arts for his Yam and Turkey Croquettes.
You get it don't ya - the whole connectivity bit? I mean come on people, who do I have to dig up from his subterranean resting place, Carl Jung?
Anyway, providence need say no more. I donned my flowery apron and off I went slightly adapting Chef Kraft's original recipe taking artistic liberties and all. The end result, I must confess is as dazzling as a smile from sky above.
Gather the ingredients for :
dipping sauce : leftover cranberry relish, mayonnaise, honey & Dijon mustard. Combine the ingredients in a bowl and refrigerate till ready to use.
Patties : leftover candied yams, drained if liquidy, finely chopped turkey meat, salt, ground black pepper, cayenne pepper, all-purpose flour, eggs - lightly beaten, green onions, white & light green parts only chopped
For the breading: all-purpose flour, eggs, lightly beaten, panko bread crumbs & regular breadcrumbs - combined
For frying: vegetable oil & preferably a cast iron or heavy bottomed flat pan
In a medium bowl, mash the yams with a fork. Add the chopped turkey, salt, pepper, cayenne and flour until it forms a uniform paste. Incorporate the eggs until smooth. The mixture will be a tacky, semi-stiff paste.
Form into 2-1/2" round & 1/2" thick patties and place on a baking sheet or platter. Refrigerate for 30 minutes.
For the breading, place flour in own shallow bowl, eggs in another and combined bread crumbs in a third bowl.
Dip the patties first in the flour, next in the eggs and finally into the breadcrumbs. Set aside on a platter.
Menwhile in a cast iron pan, heat the oil for about 2 minutes till hot. Place the patties 3-4 at a time in the hot oil in a sinle layer. Donot over crowd.
Cook for 2-3 minutes on each side until nicely golden brown. Remove and place them on dry paper towels.
Serve warm with chilled dipping sauce.
Crunchy with a touch of heat & a touch of sweet, all wrapped up in each bite.
I guarantee this will have you praying for leftovers after Thanksgiving and Christmas. Now how often can you say that!
Recipe for
Candied Yam and Turkey Patties
Preparation time - 10 minutes
In active Chilling time - 30 minutes
Cooking time - 15 minutes
Makes about 12 patties
For the Patties:
3 cups leftover candied yams, drained if liquidy
1-1/2 cup finely chopped turkey meat
1-1/4 tsp salt
1/2 tsp black pepper
1 tsp cayenne pepper
1 cup all-purpose flour
2 eggs, lightly beaten
3 green onions, white & light green parts only chopped
For the breading:
1 cup flour
2 eggs, lightly beaten
3/4 cups panko bread crumbs & 3/4 cup regulard breadcrumbs - combined
For frying:
1 cup vegetable oil
Preferably Cast iron or heavy bottomed flat pan
For Dipping sauce:
1/2 cup leftover cranberry relish
2 tbs mayonnaise
1 tbs honey
1 tbs Dijon mustard
Method -
Dipping sauce - Combine the ingredients in a bowl and refrigerate till ready to use.
Patties - In a medium bowl, mash the yams with a fork. Add the chopped turkey, salt, pepper, cayenne and flour until it forms a uniform paste. Incorporate the eggs until smooth. The mixture will be a tacky, semi-stiff paste.
Form into 2-1/2" round & 1/2" thick patties and place on a baking sheet or platter. Refrigerate for 30 minutes.
For the breading, place flour in own shallow bowl, eggs in another and combined bread crumbs in a third bowl.
Dip the patties first in the flour, next in the eggs and finally into the breadcrumbs. Set aside on a platter.
Menwhile in a cast iron pan, heat the oil for about 2 minutes till hot. Place the patties 3-4 at a time in the hot oil in a sinle layer. Donot over crowd.
Cook for 2-3 minutes on each side until nicely golden brown. Remove and place them on dry paper towels.
Serve warm with chilled dipping sauce.
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