Chinese Sausage Croquetas

“In 2016, the Estrella Damm Culinary Congress in Barcelona (along with the iconic Michelin star chef Ferran Adrià), hosted a city-wide “Tapas Journey,” an event featuring tapas-inspired dishes by participating restaurants. This was our creation for the event. Fast-forward two years and I am welcoming Albert and his team to our Taiwanese snack bar in Toronto. Little did I know that he is a fan of Asian cuisine and wanted to dine with us. Food allows us to cross cultural boundaries, providing us with new culinary experiences.” – The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui

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Chinese Sausage Croquetas

Course Appetizer
Servings 4 servings
Author Trevor Lui, author of The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories

Ingredients

  • ½ red bell pepper
  • 2 Tbsp olive oil
  • Salt and black pepper
  • 3 russet potatoes peeled and cut into 1½-inch cubes
  • ¼ cup 2% milk
  • 2 Tbsp melted butter
  • 2 Chinese sausages finely chopped
  • ½ onion finely chopped
  • ½ cup mayonnaise
  • 1 Tbsp chilli oil
  • Juice of ½ lemon
  • 2 eggs beaten
  • 2 cups panko breadcrumbs
  • Canola oil for frying
  • Smoked salt for garnish
  • Sprig of Italian parsley finely chopped, for garnish

Instructions

  • Preheat the oven to 325°F. Brush bell pepper with olive oil and season with salt and pepper. Roast for 15-20 minutes, until pepper is softened and cooked through.
  • Put potatoes in a stockpot, add enough cold water to cover, and bring to a boil. Cook for 12-15 minutes, until tender. Drain.
  • In a mixing bowl, combine milk, butter, ½ teaspoon salt, and ⅓ teaspoon pepper. Add potatoes and mash until smooth. Set aside to cool, then stir in Chinese sausage and onions.
  • In a food processor, process roasted pepper, mayonnaise, chilli oil and lemon juice until smooth. Transfer the aioli to a bowl, cover, and refrigerate for 1½ to 2 hours.
  • Take ¼ cup of potato mixture in your hands and shape it into a 3½-inch torpedo-shaped croquette. Repeat until all the mixture is used.
  • Pour eggs into a shallow bowl. Place breadcrumbs in another. Coat each croqueta in egg, then in the breadcrumbs. Collect them on a baking sheet.
  • Heat oil in a deep fryer or deep saucepan over high heat to 375°F.
  • Add croquetas and deep-fry for 8-10 minutes, until they are golden brown and float to the surface. Using a metal slotted spoon, transfer to a plate lined with a paper towel to drain. Sprinkle with smoked salt and garnish with parsley, then serve with roasted red pepper aioli.

Notes

Make It Gluten-Free
This dish can be made gluten-free by using gluten-free panko breadcrumbs.