Season mashed potatoes with salt and pepper then put it in the fridge. It’s much easier to shape it when it’s cold.

Sauté onions in one tablespoon of oil until translucent. Add garlic and sauté until fragrant.

Add ground turkey, salt, pepper and seasoning of your choice. You can use any herb or sauce you like to flavour the turkey. If you use a sauce like gravy, just put enough to give flavour without making the mixture soggy.

Keep mixing and breaking up the meat until browned and cooked through.

Prepare your workstation; three bowls, one with flour, the second with egg and the third with breadcrumbs.

Dust your hands with flour and make a golf sized ball of mashed potato mixture. Flatten it into a circle and put a small amount of turkey in the middle. Don’t overfill. Carefully close it into a ball by pinching edges together.

Dip croquette into flour.

Then into egg.

Then roll in breadcrumbs.

Then repeat the last two steps by dipping again into egg then breadcrumbs. Chill in the fridge for 30 minutes or freeze at this point if you want to keep for later.

Deep fry over medium high heat until golden brown.

Eat a hundred of them.