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Crispy on the outside, soft and savory on the inside, these pan-fried boudin patties are a Louisiana classic. Made by removing the filling from boudin links and searing them to perfection, they're a delicious breakfast or appetizer.
Prepare the Boudin Filling
Form and Coat the Patties
Pan-Fry the Patties
Crispy on the outside, soft and savory on the inside, these pan-fried boudin patties are a Louisiana classic. Made by removing the filling from boudin links and searing them to perfection, they're a delicious breakfast or appetizer.
This cajun_creole recipe takes 20 minutes to prepare and yields 4 servings. At 324.54 calories per serving with 13.61g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or appetizer or snack.
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Serve
Add 1/4 teaspoon of cayenne pepper to the flour mixture for an extra kick of heat.
Mix 1/4 cup of shredded sharp cheddar or pepper jack cheese into the boudin filling before forming the patties.
For a lighter option, place the dredged patties on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
Substitute the all-purpose flour with a gluten-free all-purpose blend or fine cornmeal for dredging.
Pork is a primary ingredient in boudin, making these patties a good source of complete protein, which is essential for muscle repair, growth, and overall body function.
Pork and rice provide several B vitamins, including niacin and thiamine, which are crucial for converting food into energy and maintaining a healthy nervous system.
Boudin contains a notable amount of iron, a mineral vital for producing hemoglobin, which carries oxygen in the blood, helping to prevent fatigue and anemia.
Boudin is a type of sausage traditional to Louisiana Cajun cuisine. It's typically made from a mixture of cooked pork, rice, onions, green peppers, and various seasonings, all stuffed into a natural sausage casing.
Chilling the boudin before forming the patties helps significantly. Also, handle them gently when forming and flipping. Ensuring your oil is hot enough before adding the patties helps create a quick crust that holds them together.
For breakfast, they are excellent with fried or poached eggs and grits. As an appetizer or snack, serve them with Creole mustard, remoulade sauce, or a spicy aioli for dipping.
Yes, you can. Lightly spray the dredged patties with cooking oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crispy.
Boudin patties are a rich, savory treat. They are high in protein but also in sodium and fat due to the pork and frying method. They are best enjoyed in moderation as part of a balanced diet.
A serving of two boudin patties contains approximately 350-450 calories, depending on the specific boudin used and the amount of oil absorbed during frying.
This recipe goes great with these complete meals
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