Name: Asian-inspired croquettes with sweet and sour sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 20
Ingredients: ½ cup honey; ⅓ cup rice vinegar; 2 Tbsp Sriracha; 2 tsp onion powder; 2 Tbsp light soy sauce; ½ cup diced pineapple; 1 Tbsp water; 1 Tbsp cornflour; Coriander sprigs, to serve; Croquettes; 1 large chicken breast, diced; 2 large desiree potatoes, cooked and chopped (still warm); ½ white onion, finely chopped; 1 free-range egg white; 2 tsp sea-salt flakes; 1½ Tbsp potato starch, plus extra, to coat; ½ tsp Chinese five-spice powder; ½ tsp white pepper; 2 shallots, white part finely sliced; Vegetable oil, to shallow fry

So many cuisines have a version of the French croquette. Karen brings us her take on an Asian inspired croquette filled with chicken and potato. It’s super easy to make but might need a little help in the flavour department, so Karen shows you how to easily make a delicious sweet and sour sauce to really set these croquettes off.

Ingredients

½ cup honey

⅓ cup rice vinegar

2 Tbsp Sriracha

2 tsp onion powder

2 Tbsp light soy sauce

½ cup diced pineapple

1 Tbsp water

1 Tbsp cornflour

Coriander sprigs, to serve

Croquettes

1 large chicken breast, diced

2 large desiree potatoes, cooked and chopped (still warm)

½ white onion, finely chopped

1 free-range egg white

2 tsp sea-salt flakes

1½ Tbsp potato starch, plus extra, to coat

½ tsp Chinese five-spice powder

½ tsp white pepper

2 shallots, white part finely sliced

Vegetable oil, to shallow fry

Method

Put honey, rice vinegar, Sriracha, onion powder, soy and pineapple in a small saucepan on medium heat. Bring to a simmer and cook for 1 minute. Mix water and cornflour and stir into sauce. Keep stirring and return to a simmer, then cook for 2 minutes. Set sauce aside to cool to room temperature.

To make croquettes, put all ingredients in a food processor and blitz until combined (don’t over-process). Roll mixture into walnut-sized balls, then roll in extra potato starch to coat and press to flatten (these are patties, not traditional cylinder-shaped croquettes).

Heat oil in a frying pan on medium and cook croquettes in batches for 2 minutes on each side, until golden. Drain on paper towel. Serve with sweet ’n’ sour sauce; garnish with coriander.

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Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.