Stay Connected

Wednesday, May 16, 2012

Baked Turkey & Wasabi Mashed Potato Croquettes

So what do you do when you make one of those boneless turkey breast roasts then have less people than anticipated to eat it? Well, after cutting some up to put on salads and making sandwiches, I decided to mix them together with my leftover Wasabi mashed potatoes to make these croquettes! I have been dying to make Wasabi mashed potatoes myself since eating them out in the city for my birthday this past February. They're so easy, I don't know why I waited so long! Wasabi is essentially a green horseradish that is 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'! These were delicious, 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. :)

Baked Turkey & Wasabi Mashed Potato Croquettes
2 c. Cooked Turkey Breast
2 c. Prepared Wasabi Mashed Potatoes, refrigerated at least 12 hours
1 tbsp. Parsley, chopped
1 Scallion, chopped
2 Cloves Garlic, minced
1/4 c. All-Purpose Flour
2 Eggs, whisked
1 c. Panko Breadcrumbs
Cooking Spray

Add your turkey to a food processor, chopper or blender and pulse until the turkey is minced. Add in the potatoes and pulse until the mixture is well blended, then add to a mixing bowl. Add the parsley, scallion, garlic, and flour and 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 at 350 degrees for 20-25 minutes or until they turn golden brown. Makes 8. 

*Nutritional Information per Croquette: Calories 131 , Carbs 16g, Fat 4g, Protein 7g

Wasabi Mashed Potatoes
4 Russet Potatoes, peeled and cubed
2 tbsp. Butter
1 tbsp. Wasabi Paste
3 tbsp. Light Sour Cream
1/4 c. 2% Milk

Place potatoes in a pot and cover with water. Boil until the potatoes are fork tender, drain and place back in the pot. Add the butter, Wasabi paste, sour cream and milk and beat with an electric mixer until smooth. Makes 6-1/2 cup servings. 

*Nutritional Information: Calories130 , Carbs 20g, Fat 5g, Protein 3g


*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.


  1. I love making turkey croquettes with Thanksgiving leftovers... never thought to bake them and make them a tad more healthier! Must do this stat.

    1. I never even thought to make them period until last week! lol Now I have something to make after Thanksgiving too! :)

  2. These sound delicious and since you baked them, no guilt either! This would be great to make with Thangsgiving leftover, too!

  3. I love, love, love, Wasabi and both of these recipes sound delicious!

    1. Thank you Melinda so do I. Wasabi gives everything such a nice flavor.

  4. What a great way to use leftovers!

  5. Great idea for leftovers. The wasabi makes it more delicious, cause I love this flavor and I prefer to bake it =)

    1. Thanks Raquel, it does make it much lighter without frying them. :)

  6. You had me at wasabi! Looks really delicious.. Thanks for sharing!

  7. nice idea.. thanks for posting..


Thank you for taking the time to read this post. Please leave a comment below.