Turkey croquettes with flowing cheddar heart
Ingredients
For the turkey:
- 1 Turkey breast
- Pepper
- Espelette pepper
- Celery salt
- Olive oil
For the croquettes:
- 8 Cubes of white cheddar
- A pinch of fleur de sel
For the breadcrumbs:
- 100 g Flour
- 2 Egg white
- 100 g Classic breadcrumbs
- 100 g Panko breadcrumbs
For the mayonnaise:
- 2 egg yolks
- 1 Tablespoon of wholegrain mustard
- 1 Tablespoon of spicy mustard
- Red wine vinegar
- A pinch of celery salt
- 1 Glass of grape seed oil
- 2 Tablespoons of mustard seeds
Instructions
Preparation of the turkey
- Cut the turkey breast into strips and then into cubes, and grind with a meat grinder. Season with a pinch of pepper, a pinch of Espelette pepper, a pinch of celery salt and a dash of olive oil. Mix by hand.
Preparation of the croquettes
- Cut 8 cubes of white cheddar. Place a sheet of cling film on the work surface, spread a handful of ground turkey on it and add a cube of cheddar cheese in the middle. Fold the cling film to form a ball. Once the croquette is formed, take it out and roll it in your hands to perfect the rounded shape.
Preparation of the breadcrumb mix
- Prepare 3 containers: one with flour, one with egg whites and one with a mixture of classic breadcrumbs and panko breadcrumbs. Then roll the croquettes in the flour (remove any excess flour), in the egg white and in the breadcrumb mixture.
Preparation of the mayonnaise
- Mix 2 egg yolks, 1 tablespoon of wholegrain mustard and 1 tablespoon of spicy mustard, 1 tablespoon of red wine vinegar and a pinch of celery salt. Whisk this mixture by gradually adding 1 glass of grape seed oil. Add a 50/50 mix of water and white wine to a saucepan and bring it to a boil with 2 tablespoons of mustard seeds. Strain the cooked seeds through a sieve and add to the mayonnaise mixture.
Frying
- Put the croquettes in a deep fryer pre-heated to 170 degrees. Fry for 6 minutes. Before serving add a pinch of fleur de sel to the croquettes.
