Chorizo and Potato Croquettes
Photography Manja Wachsmuth.
Crispy croquettes are always popular, but do need to be well seasoned with a really tasty filling. Serve alone or with garlic aioli and a good relish or chutney.
INGREDIENTS
Croquettes
500 grams Agria potatoes, peeled and chopped
250 grams raw chorizo, skin removed
1 teaspoon olive oil
1 tablespoon sherry or red wine vinegar
½ teaspoon smoked paprika
½ cup grated aged Cheddar cheese
2 tablespoons finely chopped parsley
sea salt and ground pepper
To cook
½ cup plain flour
2 eggs, beaten
1½ cups panko breadcrumbs
vegetable oil for frying
METHOD
Croquettes: Cook the potatoes in well salted water until tender. Drain well then tip back into the saucepan. Place back over a low heat to drive off excess moisture, mashing until smooth. Cool.
Heat the oil in a sauté pan and add the chorizo, breaking it up with a spoon.
Cook for a few minutes, stirring constantly until cooked through. Add the vinegar and let it bubble up and evaporate. Cool then chop finely.
Place all the ingredients, including the potato and chopped chorizo, in a large bowl and season. Mix everything together until well combined.
Put a spoonful of the mixture in the palm of your hand and squeeze together into a ball. Place on the bench and roll under your fingers into short fat sausages. You should get between 16-20 croquettes. Chill until firm.
To cook: Put the flour, eggs and breadcrumbs in separate dishes and season each one. Roll the croquettes in the flour, then the egg and finally in the breadcrumbs.
Heat ½ cm of oil in a sauté pan and cook the croquettes for 3-4 minutes, gently turning them until golden on all sides. Drain on kitchen towels and serve hot. Makes 16-20
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