Sandwich Croquettes

Ingredients 

• 8 white bread slices
• 4-5 hard-boiled eggs, peeled
• ⅓ cup mayonnaise
• Crushed black peppercorns to taste
• Salt to taste
• 1½ teaspoons sugar
• 2 cups shredded cabbage
• 1 medium carrot, peeled and cut into thin strips 
• ½ cup diagonally sliced spring onion greens
• 1 tablespoon toasted white sesame seeds
• 1 tablespoon toasted black sesame seeds
• 2 chicken sausages, chopped
• ½ cup cornflour
• ½ cup refined flour (maida)
• Panko breadcrumbs for coating
• Oil for deep frying
• Butter for applying
• Tomato ketchup to serve

Method  

1. Half each egg vertically, remove the yolks and transfer into a large bowl. Roughly chop the egg whites. 
2. Add mayonnaise to the egg yolks and mash with the back of a spoon and mix well.
3. Add crushed black peppercorns, salt, sugar, cabbage, carrot, spring onion greens, white sesame seeds, black sesame seeds, chicken sausages and mix well. Add the egg whites and mix till well combined. 
4. To make the slurry, take corn flour, refined flour, salt to taste and ¾ water in a bowl, whisk well till a smooth batter is formed. Spread panko breadcrumbs on a plate.
5. Heat sufficient oil in a kadai. 
6. Lightly apply butter on one side of all the bread slices, spread a generous portion of mixture on 4 slices, cover with the remaining bread slices to make sandwiches. 
7. Dip each sandwich in the slurry, roll in the panko breadcrumbs till well coated on all sides. 
8. Gently slide each sandwich into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
9. Diagonally cut each sandwich in half, arrange them on serving plates and serve with tomato ketchup.