Chinese Sausage Croquetas
By Trevor Lui
In 2016, I took part in an Estrella Damm Gastronomic Experience in Barcelona (along with the iconic Michelin star chef Ferran Adrià, page 178). This was our creation for the event. Fast-forward two years and I am welcoming Albert Adrià and his team to our Taiwanese snack bar in Toronto. Little did I know that he is a fan of Asian cuisine and wanted to dine with us. Food allows us to cross cultural boundaries, providing us with new culinary experiences.
Prep 20 min, plus 1 ½ – 2 hr chilling time
Cook 30 min
- 1 Tbsp chili oil
- Juice of ½ lemon
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Smoked salt, for garnish
- Sprig of Italian parsley, finely chopped, for garnish
Make It Gluten-Free: This dish can be made gluten- free by using gluten-free panko breadcrumbs.
Preheat oven to 325°f. Brush bell pepper with olive oil and season with salt and pepper. Roast for 15–20 minutes, until pepper is softened and cooked through.
Put potatoes in a stockpot, add enough cold water to cover, and bring to a boil. Cook for 12–15 minutes, until tender. Drain. In a mixing bowl, combine milk, butter, ½ teaspoon salt, and 1/3 teaspoon pepper. Add potatoes and mash until smooth. Set aside to cool, then stir in Chinese sausage and onions.
In a food processor, process roasted pepper, mayonnaise, chili oil, and lemon juice until smooth. Transfer the aioli to a bowl, cover, and refrigerate for 1 ½ to 2 hours.
Take ¼ cup potato mixture in your hands and shape into a 3 ½-inch torpedo-shaped croquette. Repeat until all the mixture is used. Pour eggs into a shallow bowl. Place breadcrumbs in another. Coat each croqueta in egg, then in the breadcrumbs. Collect them on a baking sheet.
Heat oil in a deep fryer or deep saucepan over high heat to 375°f. Add croquetas and deep-fry for 8–10 minutes, until they are golden brown and float to the surface. Using a metal slotted spoon, transfer to a plate lined with paper towel to drain. Sprinkle with smoked salt and garnish with parsley, then serve with roasted red pepper aioli.
About Trevor Lui:
Trevor has made a life and career surrounded by the sights and sounds of food. For the past twenty years, he has produced thousands of event experiences and has co-created and developed some of Toronto’s foremost food brands, including Kanpai Snack Bar, Yatai Japanese Street Food, Shook Noodle, La Brea Food, Joybird Fried Chicken, and Makan Noodle Bar. His culinary agency Highbell Group organizes uniquely immersive culinary events that push the boundaries of innovation. Trevor is also the co-founder of the agency Quell which highlights the leadership and talents of notable BIPOC leaders in hospitality. He is a frequent consultant, speaker, and editorial contributor to media outlets such as CityLine and business forums. He also directs and hosts a video series called “Soulful Food Stories.” The Double Happiness Cookbook is his first book.
Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.