• Place the peeled and cut potatoes in a medium-sized pot. Add 6 cups of water to cover the potatoes fully along with 1 tablespoon of salt. Place the pot on the stove and bring to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for 20 minutes, or until fork tender.
• Once the potatoes are fully cooked, drain the water and use a potato ricer (or potato masher) to mash the potatoes. Add the potatoes to a large bowl and set aside to cool slightly.
• Next, heat a large frying pan over high heat. Once hot, add 1 tablespoon of olive oil, followed by the ground turkey meat and onion. Season the meat mixture with the remaining ½ teaspoon of salt and the ground black pepper. Reduce the heat to medium and fry the meat mixture for 15 minutes, or until fully cooked, breaking up the turkey into small pieces.
• Add the meat mixture into the mashed potatoes. Use a large spoon to mix until fully combined.
• Place the remaining 1 teaspoon of olive oil on a large dinner plate. Use your hands to spread the oil all over the plate so that the croquettes do not stick. Set aside.
• While the potato and meat mixture is still warm, form the croquettes. Scoop 3 tablespoons of the mixture into your hands and form into oval-shaped patties that are 1-cm in thickness. Place the croquettes on the oiled plate and continue this process for the rest of the mixture.
• Place the plate of croquettes in the refrigerator for 30 minutes to cool and firm up. This will help with breading and frying later on.

For the Cranberry Tonkatsu Sauce:

• In the meantime, make the Cranberry Tonkatsu Sauce. Place the cranberries, water, ketchup, sugar and oyster sauce into a small pot and bring to a boil over high heat.
• Once boiling, reduce the heat to medium-low and simmer until the cranberries have all burst and the cranberry sauce has thickened, about 10 minutes.
• Add the Worcestershire sauce and mix through at the very end before removing from the heat. Set aside.

To Bread & Fry:

• Heat the vegetable oil in a large pot over medium-high heat.
• While the oil is heating up, bread the croquettes by coating them in flour, followed by the egg, and then the Panko breadcrumbs. Repeat this breading process until all the croquettes have been breaded.
• Once the oil has reached 350 degrees F, fry the croquettes. Carefully place the breaded croquettes into the hot oil and fry for 2-3 minutes per side until golden brown. Work in batches of 3 or 4 so that the oil temperature does not lower too quick.
• Drain the cooked croquettes on a plate lined with paper towel and continue this process for the rest of the croquettes.

To Serve:

• Place the warm croquettes on a serving platter and top each one with a teaspoon of the Cranberry Tonkatsu Sauce. Garnish with extra whole cranberries and a sprig of parsley. Serve warm with a glass of chilled Evolve Spontaneity white wine and enjoy!