Leftover Turkey Croquettes

Method

1. 1Cut the leftover turkey into pieces, put it in a food processor and pulse until very finely ground.
2. 2In a medium saucepan, melt the butter over medium heat.
3. 3Once the butter has melted, add the chopped onion and sauté, stirring now and then, for 4–5 minutes.
4. 4Add the flour and whisk vigorously for 3 minutes, then slowly add the milk, whisking all the time.
5. 5As soon as the béchamel thickens and the first bubbles appear, add a little nutmeg, salt and pepper and stir.
6. 6Finally, add the turkey and parmesan to the béchamel and stir with a spatula until evenly mixed.
7. 7Ideally, transfer the croquette mixture to a dish, cover with plastic wrap and chill in the fridge for 1–2 hours to firm up.
8. 8Put plenty of flour with a little salt and pepper in one bowl, beat the 2 eggs in another and put the breadcrumbs in a third.
9. 9Take a large spoonful of the turkey mixture and shape it into a croquette.
10. 10Coat the croquette in flour, then egg, and finally breadcrumbs.
11. 11Place the croquette on a plate and repeat with the rest of the mixture.
12. 12Heat plenty of oil in a pot and fry the croquettes in batches over medium-high heat for 3–4 minutes, until nicely golden.
13. 13Enjoy the turkey croquettes hot.