Directions
1. Heat the butter over medium-low heat. Cook onions until translucent.
2. Add 3/4 cup of the flour and continue to cook, mixing the entire time.
3. Continue to cook until the flour and onion mixture has a golden colour.
4. Add milk, and continue to cook stirring constantly until a thick sauce has been made. This will take approximately two minutes.
5. Add the turkey, ham, salt and nutmeg and cook for two minutes. Remove from heat. The mixture should be very thick.
6. Transfer the mixture to a bowl and allow to cool.
7. Remove a spoonful of the cooled mixture and roll it in your hands until a cylinder has formed. Roll the cylinder in remaining flour, then the beaten egg and finally the breadcrumbs. Repeat this until the mixture is finished.
8. Heat olive oil in deep frying pan until it reaches 375 °F. Gently lower the croquettes in small batches into the hot oil. When the croquettes are golden brown remove them from the oil and place on a paper towel to drain the excess fat.
9. Repeat the process until all the croquettes are made.
10. In a small bowl combine the balsamic vinegar and the dried thyme. Slowly whisk in the olive oil.
11. Place the arugula, feta and red onion in a bowl. Season with salt and pepper and add vinaigrette. Toss the salad.
12. Place a mound of the salad on each plate and top with three croquettes per person.