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Baked Chorizo Croquettes

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Ingredients

800g Potatoes, peeled
300g Fresh chorizo sausages, casings removed
6 Spring onions, thinly sliced
2 Egg yolks
1-2 tbs Milk
2 Tbs Plain flour, plus extra to dust
120g Manchego cheese, finely grated
1 Bunch chives, finely chopped
100g Panko Breadcrumbs
1 Egg lightly beaten
Sunfower oil, to shallow-fry

Baked Chorizo Croquettes

  • Medium

Ingredients

Directions

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Steps

1
Done

Place potatoes in a saucepan of cold salted water over medium heat. Bring to the boil and cook for 15 minutes or until tender. Drain and set aside to cool. Place chorizo in a frypan over high heat.

2
Done

Cook, breaking up with a wooden spoon, Baked chorizo croquetas for 2 minutes or until lightly browned. Add onion, reduce heat to medium and cook, stirring, for 2-3 minutes until softened. Coarsely grate potato into a bowl. Add egg yolks, milk, chorizo mixture, flour, 100g cheese and half the chives. Stir to combine. Grease and line 2 baking trays with baking paper.

3
Done

With floured hands, roll mixture into batons and place on prepared trays. Cover with plastic wrap and chill for 2 hours or until firm. Preheat the oven to 200°C. Combine breadcrumbs and remaining 20g cheese in a shallow dish. Place egg in a separate shallow dish. Coat croquetas in egg, then breadcrumb mixture. Set aside. Heat the oil in a large frypan over medium-high heat. In batches, add croquetas and cook for 1-2 minutes each side until golden. Return to trays.

4
Done

Bake for 15 minutes or until crispy and hot. Serve scattered with remaining chives.

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Spicy Ginger Szechuan Beef
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