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.