This protein-laden egg and sausage stuffed sandwich coated with bread crumbs and is deep-fried that gives it the light crunchiness.
SANDWICH CROQUETTES
Ingredients
8 white bread slices
4-5 hard-boiled eggs
⅓ cup mayonnaise
Crushed black peppercorns to taste
Salt to taste
1½ tsps sugar
2 cups shredded cabbage
1 medium carrot peeled and cut into thin strips
½ cup diagonally sliced spring onion greens
1 tbsp toasted white sesame seeds
1 tbsp toasted black sesame seeds
2 chicken sausages chopped
½ cup corn flour
½ cup refined flour (maida)
Butter for applying
Panko for coating
Oil for deep frying
Tomato ketchup to serve
Method
1. Vertically cut each egg in half remove the egg yolks and transfer in a large bowl roughly chop the egg whites.
2. Add mayonnaise into the egg yolks and mash with the back of a spoon and mix till well combined.
3. Add crushed black peppercorns salt sugar cabbage carrot spring onion greens white sesame seeds black sesame seeds chicken sausages and mix well. Add the egg whites and mix till well combined.
4. To make the slurry take corn flour refined flour salt to taste and ¾ water in a bowl whisk well till a smooth batter is formed.
5. Heat sufficient oil in a kadai.
6. Lightly apply butter on one side of all the bread slices spread the generous portion of mixture on 4 of the bread slices cover with the remaining bread slices to make sandwiches.
7. Dip each sandwich into the slurry coat with the panko bread crumbs from all sides.
8. Gently slide in the sandwiches in hot oil till golden brown and crisp. Drain on an absorbent paper.
9. Diagonally cut the sandwich in half arrange the sandwich on a serving plate and serve with tomato ketchup.
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