Ingredients

Adjust Servings:

	6 pcs Lucban longganisa cooked
	2 tbsp Mayonnaise
	1 tbsp Lee kum kee panda oyster sauce
	1 tbsp Mccormick prepared mustard
	1 tsp Mccormick iodized salt
	1 tbsp Garlic chopped
	1 tsp Mccormick smoked paprika
	1/2 tsp Spring onion chopped
	1 pc Egg
	1/4 cup San remo couscous cooked
	60 g All purpose flour
	1 pc Egg
	120 g Bread crumbs
	500 ml Crisco canola oil
	4 tbsp Clara ole bechamel white sauce
	4 tbsp Mayonnaise
	4 tsp Tabasco chipotle
	8 tsp Honey

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Longganisa Croquettes

Cuisine:

Filipino

Who says longganisa is only meant to be cooked with a sweet-tangy glaze? Through this recipe from Quezonarya 2018, find out how to get a good crunch out of longganisa and top it off with a great dip.

Serves 2
Medium

Ingredients

6 pcs Lucban longganisa
cooked
2 tbsp Mayonnaise
1 tbsp Lee kum kee panda oyster sauce
1 tbsp Mccormick prepared mustard
1 tsp Mccormick iodized salt
1 tbsp Garlic chopped
1 tsp Mccormick smoked paprika
1/2 tsp Spring onion chopped
1 pc Egg
1/4 cup San remo couscous
cooked
60 g All purpose flour
1 pc Egg
120 g Bread crumbs
500 ml Crisco canola oil
4 tbsp Clara ole bechamel white sauce
4 tbsp Mayonnaise
4 tsp Tabasco chipotle
8 tsp Honey

Directions

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Steps

1 Done	1. In a mixing bowl, combine Longganisa Croquette mixture and blend well.
2 Done	2. Form into golf ball sizes and cover with a plastic film or cling wrap. Rest in freezer for 4 hours.
3 Done	3. Roll the balls in flour, dip in egg and dredge in breadcrumbs.
4 Done	4. Fry for 2 to 3 minutes in medium heat or until golden brown and set aside.
5 Done	5. In a separate bowl, mix all the Chipotle Mayo sauce and serve on the side of the Longganisa Croquettes.