These chorizo croquettes are a great finger-food for your next party, or even serve it as an entree. Guests will go mad for the cheesy flavour.
- 2 chorizos (250g), finely chopped
- 75 g butter, chopped
- ⅓ cup plain flour
- 1 cup milk
- 1 cup grated tasty cheese
- 4 green spring onions, thinly sliced
- salt and pepper to taste
- extra ⅓ cup plain flour
- 2 eggs, lightly beaten
- 2 cups breadcrumbs
- vegetable oil, for frying
- micro herbs, to garnish
- ½ cup aioli
- 2 tsp lemon juice
- ½ tsp smoked paprika
- Heat an oiled, medium, non-stick frying pan over a medium heat. Add chorizos. Cook, stirring occasionally, for about 4 to 5 minutes, or until golden. Remove. Drain on absorbent kitchen paper.
- Melt butter in a large pan over a medium heat until bubbling. Add our. Cook, stirring, for 1 minute. Remove. Gradually whisk in milk until smooth. Return pan to heat. Whisk for a further 1 minute, or until boiling and thickened.
- Transfer mixture to a large bowl with cheese, onions and chorizo. Season. Mix well. Refrigerate for 2 hours, or until cold.
- To make paprika aioli, combine all ingredients in a small bowl.
- Using clean, damp hands, shape heaped tablespoons of mixture into croquettes. Dust in extra our. One
at a time, dip in eggs. Coat in breadcrumbs.
- Heat enough oil in a large, deep frying pan to shallow-fry over a medium to high heat. Add croquettes in three batches. Shallow-fry, turning occasionally, for 5 minutes, or until golden. Drain on absorbent kitchen paper.
- Serve croquettes with paprika aioli. Garnish with micro herbs.
Uncooked croquettes can be made up to one day ahead. Keep, covered, in the fridge. Reheat cooked croquettes on an oven tray in a slow oven (150°c) until hot, or serve cold.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.4 g|
|Total carbohydrates||22.5 g|
|- Sugars||2.8 g|
|Dietary fibre||1.4 g|