Turkey and Mashed Potato Croquettes

Gather the ingredients.

Combine the turkey, mashed potatoes, parsley, and black pepper.

In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended.

Stir in chicken broth and milk. Continue cooking, stirring, for 2 minutes. Add salt, to taste.

Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours.

Put the 1/2 cup of flour on a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground breadcrumbs in another bowl.

Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers).

Roll gently in the flour to coat, then in the egg until coated. Coat with the breadcrumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs.

Let the croquettes stand for about 30 to 45 minutes to dry a bit.

Heat oil to about 360 F. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels.

Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.