A croquette is a popular finger food, originating in France with its name derived from the French word “croquer”, meaning “to crunch”. It is made with either spiced minced meat, seafood or vegetables, bound together by mashed potatoes or bechamel sauce. Typically shaped into a cylinder, but can be round or oval, breaded and deep fried.
The much loved piquant Goa sausages are irresistibly delicious on their own, but incredibly versatile. Commonly, used for its distinctive depth of flavour with other ingredients to enhance a dish. These authentic chouriço croquettes are sure to be a hit at your next family gathering. Simple, easy to make with minimal ingredients. The mixture can be prepared ahead, shaped and refrigerated. Serve them as an appetizer and expect no leftovers. They are absolutely delicious and addictive.
The much loved piquant Goa sausages are irresistibly delicious on their own, but incredibly versatile. Commonly, used for its distinctive depth of flavour with other ingredients to enhance a dish. These authentic chouriço croquettes are sure to be a hit at your next family gathering. Simple, easy to make with minimal ingredients. The mixture can be prepared ahead, shaped and refrigerated. Serve them as an appetizer and expect no leftovers. They are absolutely delicious and addictive.
  |   |
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Chouriço Croquettes (Goa Sausage Croquettes)
(Yields 2 dozen)
Ingredients:
250 grams Goa sausages
450 grams potatoes
270 grams onions (chopped)
1 cup all-purpose flour
2 eggs (lightly beaten)
1 and 1/2 cups breadcrumbs
oil for deep frying
salt
Method:
Separate the sausages from the casings. Transfer the meat with a dash of water into a pan. Cover and cook until meat is almost done. Mix in the onions and continue to cook on low heat until they have a slight crunch. Put the mixture in a sieve set over a bowl to drain out any fat from the sausages.
In the meantime, wash potatoes, pressure cook in the instant pot for 8 minutes with some water and salt. Let the steam release naturally.
Peel potatoes and pass them through a ricer into a bowl. Add the sausage mixture and combine well.
Divide mixture into 24 balls and form into cylindrical-shaped rolls.
Heat oil for deep frying.
Dredge each croquette in flour then, egg and finally, into breadcrumbs.
Deep fry in batches, turning them around until crisp and golden brown in colour. Drain on absorbent paper towels.
Serve hot.
