Chinese Sausage Croquetas

from Maggie’s Chopsticks

In honour of Maggie’s accomplishments, we bring you Trevor Lui’s chopstick-friendly croquetas recipe. Check out our review of Trevor’s cookbook, Double Happiness at 


½ red bell pepper

2 Tbsp olive oil

Salt and black pepper

3 russet potatoes peeled and cut into 1½-inch cubes

¼ cup 2% milk

2 Tbsp melted butter

2 Chinese sausages finely chopped

½ onion finely chopped

½ cup mayonnaise

1 Tbsp chilli oil

Juice of ½ lemon

2 eggs beaten

2 cups panko breadcrumbs

Canola oil for frying

Smoked salt for garnish

Sprig of Italian parsley finely chopped, for garnish


Preheat the oven to 325°F. Brush bell pepper with olive oil and season with salt and pepper. Roast for 15-20 minutes, until pepper is softened and cooked through.

Put potatoes in a stockpot, add enough cold water to cover, and bring to a boil. Cook for 12-15 minutes, until tender. Drain.

In a mixing bowl, combine milk, butter, ½ teaspoon salt, and ⅓ teaspoon pepper. Add potatoes and mash until smooth. Set aside to cool, then stir in Chinese sausage and onions.

In a food processor, process roasted pepper, mayonnaise, chilli oil and lemon juice until smooth. Transfer the aioli to a bowl, cover, and refrigerate for 1½ to 2 hours.

Take ¼ cup of potato mixture in your hands and shape it into a 3½-inch torpedo-shaped croquette. Repeat until all the mixture is used.

Pour eggs into a shallow bowl. Place breadcrumbs in another. Coat each croqueta in egg, then in the breadcrumbs. Collect them on a baking sheet.

Heat oil in a deep fryer or deep saucepan over high heat to 375°F.

Add croquetas and deep-fry for 8-10 minutes, until they are golden brown and float to the surface. Using a metal slotted spoon, transfer to a plate lined with a paper towel to drain. Sprinkle with smoked salt and garnish with parsley, then serve with roasted red pepper aioli.

Notes: This dish can be made gluten-free by using gluten-free panko breadcrumbs.

Nada’s Tips & Tricks: I love recipes like this because you can add it to quick lunches, a charcuterie board or a side to a larger meal. Can’t find Chinese sausages? Substitute any favourite sausage available to you.

Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.