Place the potatoes in a pot, cover with cold water, add a big pinch of salt and cook until soft. Drain off water, place a lid on the pot and allow potatoes to stand in pot for 10 minutes.Mash the potatoes and place in a bowl, add the beaten egg and butter, season well and stir to combine.Heat a frying pan, add the onion and chorizo; sauté until crispy, stir through the parsley and add to mash potato mixture. Stir in 3 tbsp flour.Roll the mash potato mixture into small oblong croquettes and place in the fridge for 30 minutes.
Dust croquettes in flour, dip them in the beaten eggs and toss in breadcrumbs to coat.
Heat the oil to 180°C in a small deep pot, add the croquettes and cook on each side until golden brown; remove and drain on paper towel.To Serve:Serve hot with a creamy cheese dip.Text and image:FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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