Herb Croquettes Recipes

TURKEY CROQUETTES

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.

SALMON CROQUETTES

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

BARLEY CROQUETTES

Steps:

• Rinse barley under fresh water.
• Bring barley, celery, carrot, broth, and herbs to a boil in a large pan with a lid.
• When boiling, reduce heat to low and put lid on pan. Cook until water/ broth is gone and barley is tender.
• Remove from heat. Remove bay leaves and discard. Remove any remaining whole garlic cloves. I took out the whole cloves and added it to the blender puree mixture for added flavor.
• Puree half of the barley mixture in a food processor or blender. Add puree back to barley in a large bowl and mix. Cool until you can handle the mixture.
• Make small patties out the the barley mixture, adding bread crumbs as needed to make them stick.
• Pan fry on a non-stick skillet on both sides until crispy on the outside.
• Serve with your favorite sauce.