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
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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- Garnish with fresh chives. Serve immediately with aioli dipping sauce.