Turkey and Wasabi Mashed Potato Croquettes

Turn leftover Thanksgiving turkey into a new meal with a slight kick with these Turkey & Wasabi Mashed Potato Croquettes.

So what do you do when you have leftover turkey? Most people might make soup, but I wanted to try something a little different and came up with these Turkey & Wasabi Mashed Potato Croquettes.

I have been dying to make Wasabi mashed potatoes myself since eating them out in the city (that’s NYC) for my birthday this past February.

What is Wasabi?

Wasabi is a spice prepared from a plant in the cabbage family. Its root is used as a spice and has a very strong flavor. The root is smashed up into paste and its hotness is more like hot mustard or horseradish than chili pepper, because it irritates the nose more than the tongue. Wasabi is also very very common in Japanese cooking.

Most grocery stores carry it and can be found near the soy sauce isle. I LOVE it, but use too much and it will definitely clear out your sinus’!

How do you make Turkey & Wasabi Croquettes?

The best part of this recipe is that it’s made from mostly leftovers and it’s baked; not fried. You’ll need cooked, diced turkey breast, leftover mashed potatoes that have been refrigerated overnight, wasabi paste, parsley, scallions, garlic and all-purpose flour, eggs, Panko breadcrumbs and cooking spray.

Start by adding the turkey to a food processor, chopper or blender and pulse until the turkey is minced. Next, add the prepared mashed potatoes and pulse until the mixture is well blended; then add to a mixing bowl.

Add the parsley, scallions, garlic, and flour, mix well. Finally, add the eggs to one bowl and whisk together; then add the breadcrumbs to another bowl. Form eight balls with the turkey and potato mixture, approximately 2-inches wide; then flatten slightly. 

 

Dip each patty first into the eggs; then into the breadcrumbs. Place on a baking sheet sprayed with cooking spray. Repeat for each patty then spray the top of each one with cooking spray. Bake in a 350 degree F oven for 20-25 minutes or until they turn golden brown.

These Turkey and Wasabi Mashed Potato Croquettes were deliciously filling and a great way to use up leftovers. I also liked that they were baked instead of fried in oil, but if you prefer them that way, by all means, fry away. 🙂

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Turkey & Wasabi Mashed Potato Croquettes

Turn leftover Thanksgiving turkey into a new meal with a slight kick with these Turkey & Wasabi Mashed Potato Croquettes.

Course Side Dish

Cuisine American

Keyword potatoes, turkey

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8

Author Carrie's Experimental Kitchen

Ingredients

• 2 c. Cooked Turkey Breast
• 2 c. Leftover Mashed Potatoes, refrigerated overnight
• 1 tbsp. Wasabi Paste
• 1 tbsp. Fresh Parsley, chopped
• 1 Scallion, chopped
• 2 cloves Garlic, minced
• 1/4 c. All-Purpose Flour
• 2 large Eggs, whisked
• 1 c. Panko Breadcrumbs
• Cooking Spray

Instructions

• Preheat oven to 350 degrees F.
• Add the turkey to a food processor, chopper or blender and pulse until the turkey is minced.
• Add the potatoes and pulse until the mixture is well blended, then add to a mixing bowl.
• Next, add the parsley, scallion, garlic, and flour; mix well.
• Add the eggs to one bowl and the breadcrumbs to another bowl. Form eight balls approximately 2" wide, then flatten slightly. 
• Dip each patty first into the eggs, then into the breadcrumbs. Place on a baking sheet sprayed with cooking spray. Repeat for each patty then spray the top of each one with cooking spray.
• Bake for 20-25 minutes or until they turn golden brown.

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*This post contains affiliate links where I am compensated a small fee when you make a purchase using the links provided. Originally shared May 2012-UpdatedNovember 2019.