Name: Potato and chorizo croquettes
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 3 potatoes peeled and cubed; sea salt and freshly ground black pepper; 1 eggs beaten; 2 Tbs butter melted; 1/2 red onion finely sliced; 100 g chorizo finely chopped; 2 Tbs fresh parsley finely chopped; 3 Tbs flour; 150 g flour; 2 eggs beaten; 1 1/2 cup breadcrumbs dried; oil for frying; cream cheese to serve

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Ingredients (13)

3	potatoes — peeled and cubed
	sea salt and freshly ground black pepper
1	eggs — beaten
2 Tbs	butter — melted
1/2	red onion — finely sliced
100 g	chorizo — finely chopped
2 Tbs	fresh parsley — finely chopped
3 Tbs	flour
150 g	flour
2	eggs — beaten
1 1/2 cup	breadcrumbs — dried
	oil — for frying
	cream cheese — to serve

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Method:

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:Fairlady

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