Golden Persian-Style Potato Croquettes with Sausage

Slice the cocktail sausages into four even pieces. Heat a small amount of oil in a pan over medium heat and lightly fry the sausage pieces until golden. Remove from the pan and set aside.

Grate the boiled potatoes into a large mixing bowl. Add the egg, salt, black pepper, and turmeric. Mix well until the mixture is smooth, evenly seasoned, and holds together when pressed.

Take a small handful of the potato mixture and flatten it in your palm. Place one piece of fried sausage in the center, then gently wrap the potato mixture around it, shaping it into a compact oval or round croquette.

Roll each croquette thoroughly in breadcrumbs, making sure all sides are evenly coated.

Arrange the croquettes on a tray and refrigerate for about 1 hour. Chilling helps them firm up and prevents them from breaking during frying.

Heat enough vegetable oil in a frying pan over medium heat. Fry the croquettes in batches, turning carefully, until golden brown and crisp on all sides. Transfer to paper towels to drain excess oil.

For the sauce, heat a little oil in a separate pan and sauté the chopped tomatoes until softened and slightly thickened.

Season with salt, black pepper, and turmeric, then add the cooked peas and corn. Stir and cook for a few minutes until everything is heated through and well combined.

Serve the hot croquettes topped with the warm tomato, pea, and corn sauce.