INGREDIENTS:1 pound ground turkey
¼ cup cilantro, washed, dried and chopped
¼ cup red peppers, fine brunoise
½ tsp. salt
¼ tsp. pepper
½ cup flour
3/4 cup egg batter
1 cup panko breadcrumbs
2 mangos, skin removed and diced
1 small red onion, diced fine
1 tsp. cilantro, chopped fine
2 tsp. honey
1 tsp. champagne vinegar DIRECTIONS:Mix turkey with ¼ cup cilantro and red pepper. Season with salt and pepper. On a sheet pan, form into one-inch balls; cover and chill for about 30 minutes. Dip turkey balls in flour, then in egg batter, then roll in panko breadcrumbs. To prepare mango salsa, toss mango with red onion, 1 tsp. cilantro, honey and vinegar. Season with salt and pepper. Cover and hold for service. Deep-fry croquettes per portion. Serve warm with mango salsa. May be served as an appetizer, or as a luncheon entree. SERVINGS:4 servings From:Chef Mich'l Morgan, Binghamton City Club, Binghamton, New York PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION