Adapted from Amanda Hesser's The Essential New York Times Cookbook, this Spanish accented croquette recipe came from Melissa Clark's A Good Appetite column. Inspired by a glut of leftover mashed potatoes from Thanksgiving, Clark mixed them up with little chunks of salty Serrano ham, smoked Spanish paprika, and sweet-spicy piquillo peppers. Rolled in flour, dipped in egg wash, and finally dusted in breadcrumbs, the little croquetas fry up with a beautifully crisp crust and soft, smoky centers filled with creamy potato dotted with diced ham and pepper. More

Turkey sandwiches are a Thanksgiving classic, but sometimes bread just isn't what you're looking for. Potato croquettes made of leftover mashed potatoes, filled with the classic sweet and savory combination of turkey and cranberry, are coated with breadcrumbs and fried until crisp. More