Pâté and Espelette Chilli Pepper PGI Croquettes

Ingredients :

  • 350 g liver pâté
  • 350 g country-style pâté
  • 2 red onions, finely chopped
  • Olive oil
  • 150 g (4 ½ cups) baby spinach
  • 4 shallots, finely chopped
  • 30 ml (2 tbsp.) cilantro, finely chopped
  • 4 egg yolks
  • 300 g (2 1/3 cups) Japanese-style breadcrumbs (or conventional breadcrumbs)
  • Celery salt
  • 30 g (2 ½ tbsp.) Espelette chilli pepper cream (or tabasco)
  • Espelette chilli pepper mustard (or spicy mustard)
  • 15 ml (1 tbsp.) Espelette chilli pepper jelly (or honey jelly)
  • Arugula, green onions and diced tomatoes, for topping

Instructions :

  • Sweat the red onions in olive oil, then cook the baby spinach for 30 seconds in olive oil. Let cool.
  • Coarsely chop both pâtés. Place the chopped pâtés in a container and add the chopped red onions, chopped spinach, shallots and cilantro. Mix well and make meat balls of 30 g (2 ½ tbsp.) each.
  • For the breading: dip the meatballs into the beaten egg yolks, then roll them in Japanese-style breadcrumbs. Deep fry for 3 minutes at 350°F (180°C). Set aside.
  • For the sauce: mix the Espelette chilli pepper cream, the 2 kinds of mustard and the Espelette chilli pepper jelly.
  • Serve croquettes with the pepper sauce, a few arugula leaves, onions and diced tomatoes.
  • Serve with a salad.