Croquetas make a great snack and are very handy for using up leftovers. Photo: Danielle Smith
- Serve with a wedge of lemon, fresh coriander and a garlicky aioli.
- 200g fresh hot chorizo sausages
- 1 tbsp sherry or wine vinegar
- 2 tbsp grated parmesan or manchego
- 1 egg, beaten
- 1 tbsp plain flour, sifted
- Half tsp smoked paprika
- Sea salt and black pepper
- 500g cold mashed potato, without butter or milk
- For coating:
- 100g plain flour
- 2 eggs, beaten
- 100g dried breadcrumbs
- Vegetable oil for deep-frying
1. Peel the chorizo sausages and break up the meat into a non-stick pan. Fry over low heat until browned. Splash in the vinegar and set aside to cool, then finely chop.
2. Beat the parmesan, egg, flour, paprika, sea salt and pepper into the mashed potato, then fold in the chorizo. Divide into 40-gram portions.
3. With floured hands, shape and roll each portion into a short, smooth sausage. Roll in flour, coat in beaten eggs and roll in breadcrumbs until coated. Refrigerate for an hour or more to firm up.
4. Heat the vegetable oil for deep-frying until a cube of bread dropped in oil turns golden in less than a minute, then fry the croquetas in batches, turning occasionally, for three minutes or until golden.
- Main Ingredients - Potato, Eggs
- Course - Snacks
- Occasion - Family meals, Australia Day