Tofucroquetteswithcranberrysauce Recipes

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TURKEY CROQUETTES

This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. Makes about six 2-inch croquette balls. Definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily.

Provided by DCHMKH

Categories     Appetizers and Snacks     Meat and Poultry     Turkey

Time 3h50m

Yield 3

Number Of Ingredients 10



Turkey Croquettes image

Steps:

  • Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
  • Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
  • Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
  • Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.7 g, Cholesterol 157.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 7.6 g, Sodium 485.9 mg, Sugar 2.9 g

2 slices bread, or more as needed
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup milk
½ cup chicken broth
2 cups diced cooked turkey
1 tablespoon chopped fresh parsley
¼ teaspoon dried rosemary
salt and ground black pepper to taste
1 egg, beaten

TURKEY CROQUETTES

These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 20

Number Of Ingredients 13



Turkey Croquettes image

Steps:

  • Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.
  • Add potatoes, flour, and egg to turkey, and season with salt and pepper.
  • Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
  • Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.

1 1/2 ounces (3 tablespoons) unsalted butter
1 medium onion, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons minced fresh sage
1 1/2 teaspoons minced fresh savory or thyme
2 cups finely chopped cooked turkey
1/4 cup heavy cream
1 cup mashed potatoes
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 1/2 cups finely ground fresh breadcrumbs
Vegetable oil, for frying
Cranberry sauce, for serving

POTATO CROQUETTES

A great use for leftover mashed potato. Great for dinner with a garden salad.

Provided by PETER GERRY

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9



Potato Croquettes image

Steps:

  • In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
  • Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

Nutrition Facts : Calories 659.6 calories, Carbohydrate 58.4 g, Cholesterol 110.9 mg, Fat 39.9 g, Fiber 5.2 g, Protein 17.6 g, SaturatedFat 8.7 g, Sodium 1505.6 mg, Sugar 5.2 g

4 cups mashed potatoes
2 eggs
2 tablespoons dried parsley
½ cup grated Romano cheese
salt and pepper to taste
2 tablespoons imitation bacon bits
1 teaspoon dried onion flakes
1 cup Italian-style dried bread crumbs
1 quart vegetable oil for deep frying

POTATO CROQUETTES

Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.

Provided by Ann Palumbo

Categories     Cheese     Potato     Fry     Cocktail Party     Kid-Friendly     Dinner     Mozzarella     Poker/Game Night     Party     Gourmet     Queens     New York     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24 croquettes

Number Of Ingredients 8



Potato Croquettes image

Steps:

  • Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
  • Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
  • Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
  • Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.

6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
1/2 pound mozzarella, chopped
1/4 cup grated parmesan
1 tablespoon onion salt
1/4 cup chopped parsley
3 large eggs
1 cup fine dry bread crumbs
About 2 1/2 cups olive oil

POTATO CROQUETTES

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 6

Number Of Ingredients 7



Potato Croquettes image

Steps:

  • In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

TOFU CROQUETTES WITH CRANBERRY SAUCE

Make and share this Tofu Croquettes With Cranberry Sauce recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16



Tofu Croquettes With Cranberry Sauce image

Steps:

  • To make the tofu croquettes, use your hands to mix together the first seven ingredients. The result should be a soft dough. Add just enough breadcrumbs to make this hold together, and flavour to taste with herbs, soya sauce and seasoning.
  • Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side, taking care when you turn them. (For a firmer texture add some soya flour or egg substitute.).
  • Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed. If you intend to freeze them, let them cool completely, then cover before doing so.
  • For the cranberry sauce, melt the margarine and fry the onion briefly, then cover the pan and cook gently for 10 minutes more.
  • Stir in the flour and cook for just a minute before adding the water and orange juice and bringing to the boil. Continue stirring and simmer gently until the sauce thickens. Add the cranberries and simmer gently for 15 minutes, or until the cranberries are tender.
  • If liked, you can season the sauce with salt and pepper, or add a little sugar instead. If necessary, add a drop more water or orange juice to make it pour more easily.
  • Serve the tofu croquettes with the cranberry sauce in a small jug.

Nutrition Facts : Calories 216.7, Fat 8.1, SaturatedFat 1.5, Sodium 50.6, Carbohydrate 25.9, Fiber 6, Sugar 9.5, Protein 14.7

455 g firm tofu, rinsed and drained
1 onion, chopped
2 carrots, grated
1 stalk celery, chopped
1 tablespoon roasted sesame seeds
2 tablespoons whole wheat breadcrumbs
1 teaspoon dried herbs
soya sauce, to taste
seasoning, to taste
vegetable oil, for frying
30 g vegan margarine
1 large onion, chopped
30 g whole wheat flour
140 ml water
140 ml orange juice
115 g fresh cranberries (or frozen equivalent)

CRANBERRY FRENCH TOAST

Provided by Robert Irvine : Food Network

Time 23m

Yield 4 servings

Number Of Ingredients 7



Cranberry French Toast image

Steps:

  • Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.

1 loaf challah bread
1 (8-ounce) package cream cheese
1 cup sugar
1 1/2 cups fresh cranberries
1/2 stick butter
4 eggs
1/2 cup whole milk

CRANBERRY CROQUETTES (OR FRITTERS)

This is very interesting and quite good. If you are looking for a new way to try out this years crop of cranberries give it a try.

Provided by Jackie H.

Categories     Berries

Time 45m

Yield 12 fritters, 12-15 serving(s)

Number Of Ingredients 10



Cranberry Croquettes (Or Fritters) image

Steps:

  • Mix all dry ingrediants.
  • beat egg and milk well.
  • Add to dry mix.
  • Add berries and lemon juice.
  • Drop by spoonfulls into1/2 inch hot oil, flatten and fry until crispy on both sides.
  • Drain on paper towels sprinle with powdered sugar.
  • Serve with warm syrup from cooking the berries.

Nutrition Facts : Calories 97.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 18, Sodium 165.2, Carbohydrate 21.6, Fiber 0.6, Sugar 12.8, Protein 1.7

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 tablespoons milk
1/2 tablespoon lemon juice
2 teaspoons orange zest
3/4 cup grated cranberries, cooked in simple syrup and drained save syrup
1 cup water
3/4 cup sugar

TRIPLE-CHEESE CROQUETTES WITH CRANBERRY SAUCE

Make the most of any leftover Christmas cheese with these croquettes. Once fried, they have a crisp shell and wonderfully oozy, melty middle

Provided by Esther Clark

Categories     Lunch, Starter

Time 1h20m

Yield Makes 25-27

Number Of Ingredients 13



Triple-cheese croquettes with cranberry sauce image

Steps:

  • Heat the butter in a saucepan. Tip in the shallots and fry gently for 10-12 mins until translucent. Stir through the flour to make a thick paste. Warm the milk gently in a separate pan until steaming, then gradually whisk the milk into the floury paste to make a thick sauce. Add the cayenne, three cheeses and a pinch of salt. Pour the mix into a baking tray and set aside to cool for 30 mins, then cover and chill for at least 3 hrs or overnight.
  • For the sauce, tip the cranberries into a pan with the sugar and 100ml water, and simmer for 10-15 mins until the cranberries break down. Season to taste. Once chilled, loosen with a splash of water if the cranberry sauce is too thick.
  • With wet hands, roll the cheese mixture into walnut-sized balls. Put the beaten egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the balls in the egg, then the crumbs, making sure each one is well coated. Repeat once more so they're coated in two layers of each.
  • Pour the oil into a large saucepan until it's a third full, and heat to 175C, or until a cube of bread browns in 30 seconds. Carefully fry the croquettes in batches for 2-3 mins until golden. (If the oil is too hot, they will darken on the outside before the inside is hot.) Use a slotted spoon to transfer to a plate lined with kitchen paper. Leave to drain for a few minutes, then serve with the cranberry sauce.

Nutrition Facts : Calories 156 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

50g butter
2 banana shallots, finely chopped
80g plain flour
450ml whole milk
pinch of cayenne pepper
70g manchego, grated
50g cheddar
50g parmesan or vegetarian hard cheese
4 large eggs, lightly beaten
300g panko breadcrumbs
vegetable oil, for deep frying
180g fresh or frozen cranberries
100g light brown soft sugar

TUNA CROQUETTES

This tuna croquettes recipe is one of our favorites. My husband and I grow our own cucumbers and dill, which makes the dish taste extra fresh. Reduced-fat mayonnaise and sour cream can be used in place of full-fat versions. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings

Number Of Ingredients 13



Tuna Croquettes image

Steps:

  • In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving., In a small bowl, combine eggs, tuna, carrot, bread crumbs, green onion, parsley and pepper. Shape into x 2-in. logs; roll in remaining bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.

Nutrition Facts : Calories 85 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 135mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup finely chopped cucumber
1 green onion, chopped
1/8 teaspoon dill weed
2 large eggs, lightly beaten
1 pouch (6.4 ounces) light tuna in water
1 small carrot, grated
1/2 cup seasoned bread crumbs, divided
1 green onion, chopped
1 tablespoon minced fresh parsley
1/8 teaspoon pepper
2 tablespoons canola oil

SPINACH AND ROASTED RED PEPPER TOFU CROQUETTES

When it comes to creating family-friendly vegetarian recipes it's not always easy. Most vegetarian families I talk to say that most of the foods they're offered are loaded with pasta, bread or cheese instead of what they really want and need -- vegetables and nutritious proteins. These croquettes are packed with both of those things plus tons and tons of flavor. The silken tofu (you want to always buy organic) gives them a soft fluffy texture on the inside with a golden crust on the outside. We love dipping them into ketchup, but barbecue sauce or mustard makes a fantastic accompaniment too. Don't settle for ho-hum vegetarian cuisine when you can make something that will get everyone super excited!

Provided by Catherine McCord

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12



Spinach and Roasted Red Pepper Tofu Croquettes image

Steps:

  • Heat 2 teaspoons of the oil in a large skillet over medium heat and cook the onions and garlic, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl. Wipe out the skillet.
  • Add the bell peppers, spinach, tofu, parsley, mozzarella, 1/2 cup of the flour and 1 teaspoon of the salt. Stir to combine well. Shape the mixture into patties, each about the size of a small burger patty.
  • In a shallow bowl, whisk together the breadcrumbs, the remaining 1/2 cup flour and the remaining 1 teaspoon salt. Dredge each side of the tofu croquettes in the breadcrumb mixture.
  • Heat 1 to 2 tablespoons of the oil in the same skillet over medium-high heat. Working in batches if necessary, add the croquettes in a single layer and cook until golden brown, about 3 minutes on each side. Serve with marinara sauce for dipping.

2 tablespoons plus 2 teaspoons olive oil
1 onion, diced
2 cloves garlic, minced
2 roasted red bell peppers, thinly sliced
One 10-ounce box frozen spinach, thawed and squeezed dry
1 pound extra-firm silken tofu
2 tablespoons chopped parsley
1 cup shredded mozzarella
1 cup all-purpose flour (gluten-free, if desired)
1/2 cup breadcrumbs (gluten-free, if desired)
2 teaspoons kosher salt
Marinara sauce, for dipping

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From canadianliving.com


CROQUETAS | TRADITIONAL SNACK FROM SPAIN - TASTEATLAS
Croquetas. These traditional Spanish fritters are usually prepared with a buttery béchamel base that is well chilled and formed into round or cylindrical patties, which are then coated in egg wash and breadcrumbs, and finally fried until crispy and golden. Spain abounds in various types of croquetas, and the most popular versions incorporate ...
From tasteatlas.com


GIVE ME FIVE: CRANBERRY AND FETA CROQUETTES - THE IRISH TIMES
In a heavy-to-medium saucepan, heat 1½ inches of oil over a medium-high heat. Fry the croquettes in batches until golden brown (about two minutes per batch).
From irishtimes.com


EASY VEGGIE CROQUETTES RECIPE - VEGETABLE CHOPS || MFFS
Throw in the cilantro and mix everything well. Let the mixture cool. Now in a bowl, mix in the all purpose flour with ½ cup of water to make a thick paste. On a flat plate, pour the bread crumbs. Divide the veggie mixture into 12 parts and shape them into croquettes. Coat each of them in the flour paste and roll in bread crumbs.
From myfridayfoodswings.com


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