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Pâtés & Espelette Chilli Pepper PGI Croquettes.jpg

Pâtés & Espelette Chilli Pepper PGI Croquettes


  • 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.) coriander, 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


  • 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 coriander. 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 180°C (350°F). 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.

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