Salami & Cheese Croquettes

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  • Salami Recipes
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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.


  • 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

  • Prep time: 10 Minutes
  • Cooking time: 15 Minutes
  • Serves: Makes 20 croquettes


  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. Roll chilled mixture into small balls around 2-3 cm in diameter. Coat each ball in beaten egg followed by breadcrumbs.
  4. 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.
  5. Cook in batches of 3-5 balls at a time. Cook for around 1 minute until golden brown. Remove from oil and drain.
  6. Garnish with fresh chives. Serve immediately with aioli dipping sauce.