Cassoulet Croquettes with Dijon Mustard Aioli

These croquettes capture the rich, comforting flavors of cassoulet in a crispy, handheld bite. Perfect as a snack or appetizer.

Prep Time

20 minutes

Total Time

45 minutes

Calories

975 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.68/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2legsDuck Confit(Shredded)

£8.00

4linksGarlic Sausage(Cooked and diced)

£3.50

1cupDried White Beans(Cooked until tender)

£0.60

0.5Onion(Diced)

£0.20

0.5Carrot(Diced)

£0.10

0.5stalkCelery(Diced)

£0.15

0.5cupChicken Broth

£0.25

1cupBread Crumbs(Panko or regular)

£0.50

2Eggs(Beaten)

£0.50

0.5cupAll-Purpose Flour

£0.15

2tablespoonsOlive Oil

£0.20

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

0.5cupMayonnaise

£0.40

1tablespoonDijon Mustard

£0.10

1teaspoonLemon Juice

£0.05

Total Cost

£14.73

£3.68 per serving

Instructions

1.
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
2.
Add shredded duck confit, diced sausage, and cooked white beans to the pot. Stir to combine.
3.
Pour in chicken broth and season with salt and pepper. Simmer for 10 minutes, allowing the flavors to meld together.
4.
Remove from heat and let cool slightly. Use a potato masher or fork to lightly mash the mixture, leaving some texture.
5.
Form the mixture into small, cylindrical croquettes, about 1-2 inches in size. Place on a baking sheet lined with parchment paper.
6.
Place the baking sheet with croquettes in the freezer for 15 minutes to firm them up.
7.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
8.
Dredge each croquette in flour, then dip in egg, and finally coat with bread crumbs, ensuring they are fully covered.
9.
Heat oil in a fryer or large, deep pan to 350°F (175°C).
10.
Carefully fry the croquettes in batches until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.
11.
While the croquettes are frying, prepare the Dijon Mustard Aioli: In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
12.
Serve the hot Cassoulet Croquettes with the Dijon Mustard Aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (300g)

975 kcal / 4080 kJ

Carbs

45g

17% of RDA

Fat

65g

93% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

6 g

7% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Make sure the duck confit is well-shredded to ensure even distribution in the croquettes.

If the mixture is too wet to form croquettes, add more bread crumbs to bind it together.

Freezing the croquettes before frying helps them hold their shape and prevents them from falling apart in the oil.

Adjust the amount of Dijon mustard in the aioli to your preference.

If you don't have a deep fryer, you can bake the breaded croquettes at 400°F (200°C) for about 15-20 minutes, flipping halfway through, for a less oily alternative.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Fryer or large, deep pan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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