Feijoada Croquettes with Orange Dipping Sauce

Crispy and flavorful croquettes filled with the hearty taste of feijoada, complemented by a sweet and tangy orange dipping sauce. A delicious and unique snack!

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.80/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsCooked Feijoada(Homemade or store-bought, drained of excess liquid)

£3.50

1cupMashed Potatoes(Seasoned with salt and pepper to taste)

£1.00

0.5cupAll-Purpose Flour(For dredging)

£0.10

2Eggs(Beaten)

£0.60

1cupBreadcrumbs(Panko breadcrumbs recommended for extra crispiness)

£0.40

2cupsVegetable Oil(For frying)

£0.75

0.5cupOrange Juice(Freshly squeezed is best)

£0.40

1teaspoonOrange Zest(From one orange)

£0.05

2tablespoonsHoney(Adjust to taste)

£0.25

1teaspoonSoy Sauce(Adds umami)

£0.05

0.5teaspoonHot Sauce(Optional, for a little kick)

£0.10

Total Cost

£7.20

£1.80 per serving

Instructions

1.
In a large bowl, combine the cooked feijoada and mashed potatoes. Mix well until thoroughly combined. Taste and adjust seasonings as needed.
2.
Shape the mixture into small, cylindrical croquettes (about 1-2 inches long).
3.
Set up a breading station: Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs in a third.
4.
Dredge each croquette in flour, then dip in the egg, and finally coat thoroughly in breadcrumbs.
5.
Heat the vegetable oil in a frying pan over medium-high heat. Make sure the oil is hot enough for frying (around 350°F or 175°C).
6.
Carefully place the croquettes in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
7.
Remove the croquettes with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.
8.
While the croquettes are frying, prepare the orange dipping sauce. In a small saucepan, combine the orange juice, orange zest, honey, soy sauce, and hot sauce (if using).
9.
Bring the sauce to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Let cool slightly.
10.
Serve the feijoada croquettes hot, with the orange dipping sauce on the side.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

18 g

20% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a smoother texture, you can pulse the cooked feijoada in a food processor before mixing it with the mashed potatoes.

If the croquette mixture is too wet, add a little more mashed potatoes or breadcrumbs to help bind it together.

To prevent the breadcrumbs from burning, ensure the oil temperature is not too high.

The croquettes can be made ahead of time and refrigerated until ready to fry. You may need to add a few minutes to the frying time if frying them cold.

You can bake the croquettes instead of frying them. Preheat oven to 400F (200C), place the breaded croquettes on a baking sheet, drizzle with olive oil, and bake for 15-20 minutes, flipping halfway through, until golden brown.

Cooking Equipment

Large pot

Large bowl

Small saucepan

Frying pan

Slotted spoon

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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