• 225 g cold cooked turkey meat
  • 1 tblsp cream
  • 1 tsp lemon juice
  • salt and pepper
  • 6 mushrooms
  • 50 g cooked ham
  • 25 g butter
  • 25 g flour
  • 150 ml chicken stock
  • flour, beaten egg and fresh white breadcrumbs for coating the croquettes


  • Chop the turkey and ham finely.
  • Melt the butter in a saucepan and stir in the flour.
  • Cook slowly for a minute, then add the stock slowly and cook for 3- 5 minutes until boiling.
  • Chop the mushrooms and add with all the other ingredients.
  • Turn onto a plate to cool.
  • Make into cork shapes, coat with flour, egg and breadcrumbs and fry until golden brown in hot, deep fat.
  • Drain on absorbent paper and serve. It’s good with a tossed salad.