December 1, 2004
RH Staff
Yield: 4 servings.
1 lb. ground turkey
1/4 cup cilantro, washed, dried and chopped
1/4 cup red peppers, fine brunoise
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup flour
3/4 cup egg batter
1 cup panko breadcrumbs
2 mangos, skin removed and diced
1 small red onion, diced fine
1 tsp. cilantro, chopped fine
2 tsp. honey
1 tsp. champagne vinegar
Mix turkey with 1/4 cup cilantro. Season with salt and pepper. On a sheet pan, form into 1" balls; cover and chill for about 30 minutes. Dip turkey balls in flour, then in egg batter, then roll in panko breadcrumbs.
To prepare Mango Salsa: Toss the mango with red onion, cilantro, honey and vinegar. Season with salt and pepper. Cover and hold for service.
Deep-fry croquettes to an internal temperature of 165°F, and until they're golden brown. Serve five croquettes per portion. Serve warm with mango salsa. May also be served as a luncheon entrèe.
Photo Credit: NATIONAL TURKEY FEDERATION
Recipe Provided by: Chef Michael Morgan, Binghamton City Club, New York.
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