Chorizo and potato croquetas

Jill Dupleix
Croquetas make a great snack and are very handy for using up leftovers.
Croquetas make a great snack and are very handy for using up leftovers. Photo: Danielle Smith
Dietary
Nut-free

What's not to love? Your favourite flavours crumbled and then deep-fried.

Ingredients

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

Method

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.

 

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