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koy restaurant only croquettes1

Sucuk Croquettes

This recipe comes to us from the kitchen of Alex Meimetis, head chef at Koy Restaurant at the Market and regular participant at the Neff Market Kitchen Cooking School.


  • 1 whole long Sucuk sausage finely diced (aprox. 600-700 gr)
  • 400g unsalted butter
  • 500 g plain flour
  • 600g grated feta (Australian)
  • 1 tspn maras biber (chilli)
  • 1.2 l full cream milk

Pane ingredients

  • 300g bread crumbs
  • 250 g plain flour
  • 2 tbsp ground cumin
  • 1 tbsp maras biber (chilli)
  • 6 eggs
  • 400 ml full cream milk

Smoked Paprika Mayo ingredients (for 1 kg)

  • 4 egg yolks
  • 2 whole eggs
  • 1 tbsp Tabasco sauce
  • 1 tspn Dijon mustard
  • 1 tspn salt
  • 1 tbsp smoked paprika
  • 1 tspn sherry vinegar
  • 100ml tomato ketchup
  • 700 ml vegetable oil


Place unsalted butter in a pot and bring to heat until butter is melted.

Slowly add flour into the pot consistently stirring with a whisk until mixture is firm. Add milk slowly while stirring until a thick roux has been made.

Add Sucuk and feta and stir with a wooden spoon until mixed well together to form a firm consistency. Place in trays and let it sit in cool room until very firm.

Take out and make 30-40 gr sausage shaped rolls.


Place eggs and milk in a bowl and mix well. In another bowl place flour and bread crumbs.

Place Sucuk croquettes in flour, then in egg mixture and finally in pane bread crumbs. Fry off croquettes in fryer and plate by using a chilli mayo base with a sprinkle of fried garlic, topped with smoked paprika.

Smoked Paprika Mayo

Place all ingredients in a metal bowl and using the hand mixer on middle speed 5-6, blend the mixture slowly adding the vegetable oil until the mixture becomes firm at the end of the process.



Note: this recipe was demonstrated in Alex’s class “Turkish Spice Safari“, July 2019.

Both the recipe and photo are reproduced with permission from Alex Meimetis.

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