• 350g liver pâté
  • 350g country-style pâté
  • Fresh chives, chopped
  • 2 red onions, finely chopped
  • Olive oil
  • 150g baby spinach
  • 4 shallots, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • 4 egg yolks
  • 300g panko or standard breadcrumbs
  • Celery salt
  • 2 tbsp Espelette chilli pepper cream (or tabasco)
  • Mild mustard
  • Espelette chilli pepper mustard (or spicy mustard)
  • 1 tbsp Espelette chilli pepper jelly or 1 tbsp honey
  • Rocket, onions and diced tomatoes, for garnish
  • Sweat the red onions in olive oil, then cook the baby spinach for 30 seconds in olive oil. Allow to cool.
  • Coarsely chop both pâtés. Place the chopped pâté in a container and add the chopped red onions, chopped spinach, shallots and coriander. Mix well and shape into 30g meat balls.
  • For the coating: dip the meatballs in the beaten egg yolks, then roll in breadcrumbs. Deep fry for 3 minutes at 180°C. Set aside.
  • For the sauce: mix the Espelette chilli pepper cream, both mustards and Espelette chilli pepper jelly.
  • Serve the croquettes with the pepper sauce, a few rocket leaves, onions and diced tomatoes.