This protein-laden, egg and sausage stuffed sandwich, coated with bread crumbs and is deep-fried that provides it the light crunchiness.

SANDWICH CROQUETTES

Active ingredients

8 white bread pieces
4-5 hard-boiled eggs
1/3 cup mayo
Squashed black peppercorns to taste
Salt to taste
1 1/2 tsps sugar
2 cups shredded cabbage
1 medium carrot, peeled and cut into thin strips
1/2 cup diagonally sliced spring onion greens
1 tbsp toasted white sesame seeds
1 tablespoon toasted black sesame seeds
2 chicken sausages, sliced
1/2 cup corn flour
1/2 cup fine-tuned flour (maida).
Butter for applying.
Panko for coating.
Oil for deep frying.
Tomato ketchup to serve.

Method.

1. Vertically cut each egg in half, remove the egg yolks and transfer in a large bowl, roughly chop the egg whites.
2. Add mayonnaise into the egg yolks and mash with the back of a spoon and mix till well integrated.
3. Include crushed black peppercorns, salt, sugar, cabbage, carrot, spring onion greens, white sesame seeds, black sesame seeds, chicken sausages and blend well. Add the egg whites and mix till well integrated.
4. To make the slurry, take corn flour, improved flour, salt to taste and 3/4 water in a bowl, whisk well till a smooth batter is formed.
5. Heat sufficient oil in a kadai.
6. Gently apply butter on one side of all the bread slices, spread out the generous portion of mix on 4 of the bread slices, cover with the staying bread pieces to make sandwiches.
7. Dip each sandwich into the slurry, coat with the panko bread crumbs from all sides.
8. Carefully slide in the sandwiches in hot oil till golden brown and crisp. Drain on an absorbent paper.
9. Diagonally cut the sandwich in half, organize the sandwich on a serving plate and serve with tomato catsup.

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