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Chorizo and olive croquettes recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Impress friends with these delicious bite-sized chorizo and olive croquettes.
Ingredients:
  • 20g butter
  • 750g desiree potatoes, peeled, chopped
  • 37.60 gm sour cream
  • 2 chorizo sausages, finely chopped
  • 1 egg yolk
  • 100g pitted green olives, finely chopped
  • 62.50 ml finely chopped fresh chives
  • 125.00 ml grated cheddar
  • 187.50 ml plain flour
  • 64.38 gm milk
  • 375.00 ml panko breadcrumbs
  • Vegetable oil, for shallow-frying
  • Tomato chutney, to serve
  • Lemon wedges, to serve
Instructions:
  • 1. In a large saucepan, simmer the potato in cold water until tender, about 8 to 10 minutes. Drain the potato and return it to the pan over low heat. Stir for 1 minute until excess liquid evaporates. Remove from heat. Combine with butter and sour cream, then mash until smooth. Season with salt and pepper to taste.
  • Heat a frying pan over medium heat and add the chorizo. Cook until crisp, which should take about 3 to 4 minutes. Then, transfer the cooked chorizo to a paper towel to drain.
  • In a bowl, combine mashed potato, egg yolk, olives, chives, cheddar, chorizo, and 1⁄4 cup flour. Shape 1⁄4 cup of the mixture into a croquette. Repeat with the rest of the mixture to yield 18 delicious croquettes.
  • 1. Spread the remaining flour evenly on a large plate. 2. Combine the whole egg and milk in a shallow bowl, whisking until well mixed. 3. Spread the breadcrumbs on a separate large plate. 4. Roll the croquettes in the flour, tapping off any extra. 5. Dip the flour-coated croquettes in the egg mixture. 6. Coat the croquettes in breadcrumbs.
  • Add a generous amount of oil to a large deep frying pan, ensuring it reaches about 5mm up the side of the pan. Heat the oil over medium-high heat. Cook the croquettes in two batches, flipping them occasionally, until they turn golden brown, which should take around 3 to 4 minutes. Use a slotted spoon to transfer the croquettes to a baking tray lined with paper towel to let them drain. Serve the croquettes with chutney and lemon wedges.

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