You’ll Need
For the Boudin
400g pork mince
100g pork liver, finely chopped
250g cooked long-grain rice, cooled
3 spring onions, finely sliced
2 tbsp chopped parsley
2 tsp Cajun seasoning
1 tsp hot sauce
½ tsp sea salt
For the Coating
60g plain flour
2 eggs, beaten
120g panko breadcrumbs
1 tbsp vegetable oil
For the Remoulade
4 tbsp mayonnaise
1 tbsp Creole or wholegrain mustard
1 tsp pickle brine
Optional but dangerous
Extra hot sauce
Pickled jalapenos
A cold Louisiana lager
Method
Break the pork mince and liver into a heatproof dish and air fry at 195°C for 8 minutes.
Stir twice and check all the meat has reached 75°C.
Cool, then mix with the rice, spring onions, parsley, Cajun seasoning, hot sauce and salt.
Shape into 16 firm croquettes and chill for 20 minutes.
Coat each one in flour, beaten egg and panko mixed with the oil.
Preheat the air fryer to 190°C.
Air fry in batches for 9-11 minutes, turning once, until crisp and piping hot.
Mix the mayonnaise, mustard and pickle brine.
Rest the croquettes for 2 minutes and serve with the remoulade.