Feijoada Croquettes with Orange Dipping Sauce

In a large bowl, combine the cooked feijoada and mashed potatoes. Mix well until thoroughly combined. Taste and adjust seasonings as needed.

Shape the mixture into small, cylindrical croquettes (about 1-2 inches long).

Set up a breading station: Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs in a third.

Dredge each croquette in flour, then dip in the egg, and finally coat thoroughly in breadcrumbs.

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).

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.

Remove the croquettes with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.

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).

Bring the sauce to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Let cool slightly.

Serve the feijoada croquettes hot, with the orange dipping sauce on the side.