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Salami & Cheese Croquettes2018-10-12T03:14:28+00:00

Pork and Roasted Fennel Chilli SalamiA tapas classic, Croquettes are a fantastic way to use Skara’s Pork & Roasted Fennel Chilli Salami.  This salami is flavoured with roasted fennel, black pepper and moderate chilli heat. Tip: Panko breadcrumbs absorb less oil, giving a more crisp and crunchy texture.

  • Prep Time: 10 Minutes

  • Cooking Time: 15 Minutes

  • Serves: Makes 20 Croquettes

Pork and Roasted Fennel Chilli Salami A tapas classic, Croquettes are a fantastic way to use Skara’s Pork & Roasted Fennel Chilli Salami.  This salami is flavoured with roasted fennel, black pepper and moderate chilli heat. Tip: Panko breadcrumbs absorb less oil, giving a more crisp and crunchy texture.

  • Prep Time: 10 Minutes

  • Cooking Time: 15 Minutes

  • Serves: Makes 20 Croquettes

Ingredients

  • 50g (½ packet) Skara Pork & Roasted Fennel Chilli Salami
  • 2 cups mashed potato, cooled
  • 2 spring onions, finely sliced
  • 1 egg yolk (reserve egg white)
  • ⅓ cup grated parmesan
  • 2 tbsp flour

Coating Ingredients

  • 1 egg
  • ⅓ cup breadcrumbs
  • 1-2 cups canola oil, for deep frying
  • 2 tbsp aioli, to serve
  • 1 tbsp chives
  • 4 tbsp aioli

Method

  1. Combine salami, mashed potatoes, spring onions, egg yolk, parmesan and flour in a large mixing bowl. Once evenly mixed, cool in fridge for 30 minutes.
  2. Beat egg with reserved egg white in a small bowl. Place breadcrumbs on a plate.
  3. In a small saucepan heat the canola oil. Test the heat by dropping in a pinch of breadcrumbs, if it bubbles it’s ready to cook.
  4. Roll chilled mixture into small balls around 2-3 cm in diameter. Coat each ball in beaten egg followed by breadcrumbs. Cook in batches of 3-5 balls at a time. Cook for around 1 minute until golden brown. Remove from oil and drain.
  5. Garnish with fresh chives. Serve immediately with aioli dipping sauce.

Ingredients

  • 50g (½ packet) Skara Pork & Roasted Fennel Chilli Salami
  • 2 cups mashed potato, cooled
  • 2 spring onions, finely sliced
  • 1 egg yolk (reserve egg white)
  • ⅓ cup grated parmesan
  • 2 tbsp flour

Coating Ingredients

  • 1 egg
  • ⅓ cup breadcrumbs
  • 1-2 cups canola oil, for deep frying
  • 2 tbsp aioli, to serve
  • 1 tbsp chives
  • 4 tbsp aioli

Method

  1. Combine salami, mashed potatoes, spring onions, egg yolk, parmesan and flour in a large mixing bowl. Once evenly mixed, cool in fridge for 30 minutes.
  2. Beat egg with reserved egg white in a small bowl. Place breadcrumbs on a plate.
  3. In a small saucepan heat the canola oil. Test the heat by dropping in a pinch of breadcrumbs, if it bubbles it’s ready to cook.
  4. Roll chilled mixture into small balls around 2-3 cm in diameter. Coat each ball in beaten egg followed by breadcrumbs. Cook in batches of 3-5 balls at a time. Cook for around 1 minute until golden brown. Remove from oil and drain.
  5. Garnish with fresh chives. Serve immediately with aioli dipping sauce.
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