A tapas classic, Croquettes are a fantastic way to use Skara’s Pork & Roasted Fennel 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.
Ingredients
50g Pork & Roasted Fennel Salami OR 50G Chorizo Salami
2 cups mashed potato, cooled
2 spring onions, finely sliced
1 egg yolk (reserve egg white)
1⁄3 cup grated parmesan
2 tbsp flour
1 egg
1⁄3 cup breadcrumbs (See tip)
1-2 cups canola oil, for deep frying
2 tbsp aioli, to serve
1 tbsp chives, to serve
Method
- 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.
- Beat egg with reserved egg white in a small bowl. Place breadcrumbs on a plate.
- Roll chilled mixture into small balls around 2-3 cm in diameter. Coat each ball in beaten egg followed by breadcrumbs.
- 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.
- Cook in batches of 3-5 balls at a time. Cook for around 1 minute until golden brown. Remove from oil and drain.
- Garnish with fresh chives. Serve immediately with aioli dipping sauce.