Pâtés & 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.) 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

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 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.