Feijoada Croquettes with Kale and Bacon
São Paulo bar-style bites: a feijoada-flavoured black bean dough wrapped around kale and bacon, crumbed and fried crisp, with an orange mayo dip.
Method
Cut the bacon into 5 mm pieces and fry in a 22 cm frying pan over medium heat for . When crisp, lift half into a small bowl (for the filling) and leave the rest and the fat in the pan.
Add in this stepBacon 50 g
medium heatStrip the kale from its stems and chop the leaves very finely. Turn the heat up to medium-high heat, add the kale and a pinch of salt and cook for until wilted, then add it to the bacon in the bowl, mix and let it cool.
Add in this stepKale 80 gSalt and pepper to taste
medium-high heatWith the same pan over medium heat, fry the sausage, onion and garlic for . When the onion is translucent, add the beans and water and mash smoothly with a potato masher or fork; a blender gives a silkier result.
Add in this stepSmoked sausage, finely chopped 60 gOnion, chopped 50 gGarlic cloves, minced 2Cooked black beans (drained, if tinned) 200 gWater 100 ml
medium heatTurn down to medium-low heat and add the flour in three goes, stirring constantly with a spatula for . The dough is ready when it comes together in one ball, pulls away from the pan and leaves a thin film on the bottom. Season with salt and pepper, spread it on a plate, press cling film onto the surface and let it cool.
Add in this stepPlain flour 90 gSalt and pepper to taste
medium-low heatOil your hands lightly and divide the dough into 8 portions (about 50 g each, the size of a golf ball). Flatten each in your palm, put 1 teaspoon of kale-bacon filling in the centre, close it up and roll into a ball. Roll in beaten egg, then press firmly into the panko.
Add in this stepEggs 1Panko breadcrumbs 60 g
Pour at least 3 cm of oil into a 18 cm deep pot and heat it over medium heat to 175°C; a wooden chopstick dipped in should give a steady stream of small bubbles. Fry 4 at a time for , turning, until deep golden, then drain on a rack. Let the oil come back up to temperature before each batch.
Add in this stepVegetable oil for frying 750 ml
medium heatMix the mayonnaise with the orange zest, 1 tablespoon of orange juice and the hot sauce. Cut the rest of the orange into wedges and serve with the croquettes while they're hot.
Add in this stepMayonnaise 4 tbspOrange (zest and juice) ½Hot sauce 1 tsp
Cook's tip
If the dough sticks to your hands it isn't cool enough: give it 15 more minutes in the fridge. Leftover feijoada works too: blend the beans and meat and use it instead of step 3. In an air fryer, spray with oil and cook at 200°C for 12–14 minutes, turning once.
Cooking it at camp
Shape and crumb the croquettes at home and bring them in the cooler. At the site, fry them in a deep cast-iron pot with just 2 cm of oil over a medium burner, turning often. Let the oil cool completely, then pour it into a container and take it home.