This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine. #MyMixx
Not only am I sharing a delicious recipe for Turkey & Potato Croquettes today, but I'm also continuing my 4 part information series on the MyMixx program at Star Market.
When I last talked about MyMixx, I talked a lot about the coupons. Using coupons is just one way to be frugal. Another way to be frugal when it comes to groceries is to repurpose your leftovers.
On my most recent trip to Star Market I picked up a turkey. A whole turkey. I roasted it traditionally and served it with mashed potatoes and broccoli. The next day when I was picking through the fridge, looking for lunch, I didn't want to just reheat my leftovers, so I got creative.
I did a lot of searching for recipes using leftovers and found one titled Ham & Cheese Croquettes on Food Network. It sounded like a recipe that could easily be adapted and I was right.
The recipe didn't call for breadcrumbs but it's my understanding that traditionally croquettes are coated in breadcrumbs, so I coated half of my croquettes in panko crumbs and half without. You can decide whichever way you prefer.
I opted to serve the croquettes over a baby arugula salad and I drizzled it all with just a touch of lemon garlic dressing.
One thing I only briefly mentioned about the MyMixx program is that you can sign up to have electronic receipts. You can opt in for email or text delivery.
I try to be frugal by using programs like MyMixx and repurposing my leftovers into new meals, what tips do you use?
Printable Recipe Card
Turkey & Potato Croquettes
Ingredients
- 1 C leftover mashed potatoes
- 1 C leftover turkey finely chopped
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ C black pepper
- ¼ C flour
- 4 oz cream cheese softened
- ½ C panko bread crumbs
- ¼ C canola oil
- 4 oz baby arugula lettuce mix
- Lemon Garlic Dressing or dressing of your choice
Instructions
- In a bowl mix together the potatoes, turkey, garlic powder, salt, pepper, flour and cream cheese.
- Form the mixture into found discs about ½ inch thick.
- Coat each disc in breadcrumbs.
- Heat oil in a large non stick skillet over medium heat. When oil is hot, add croquettes, 2 or 3 at a time, being careful not to crowd the pan. Cook about 3 minutes per side, or just until browed and crispy. Turn over and brown other side.
- Remove and place on a paper towel to remove excess oil.
- Arrange arugula mixture on a platter and top with croquettes. Drizzle with dressing.
Notes
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This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.
Diane says
They look amazing. Great recipe can't wait to try it.
Cathy Mini says
These croquettes sound divine! Gotta try them--pinning the recipe to try later!
Melanie says
This looks very good! I have never made potato croquettes before!