Preparation time is 30minutes
Cook time is 25minutes
Total time is 55minutes
Serve is for 18 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
18
- 125grams chorizo, finely chopped
- 2 spring onions, thinly sliced
- 475grams tub Woolworths classic potato mash
- 3/4 cup finely grated parmesan
- 2 free range eggs, 1 separated
- 1tablespoons smoked paprika
- 2 cups panko breadcrumbs
- 60grams mozzarella, cut into 1cm cubes
- 3/4 cup plain flour
- 1/4 cup Woolworths milk
- vegetable oil, for deep-frying
- 1/3 cup aioli
- 1tablespoons caramelised onion
- continental parsley leaves, to serve
Description
Looking for a snack for those cosy nights in? Go for this easy chorizo croquette recipe that's sure to be deemed a winner by the family.
Method
Step 1 of 5
Heat a large, deep frying pan over medium heat. Cook chorizo, stirring, for 3 minutes or until crisp. Add spring onion and cook for 1 minute or until just softened. Using a slotted spoon, transfer chorizo mixture to a large bowl. Wipe pan clean with a paper towel.
Step 2 of 5
Add mash, parmesan, 1 egg yolk, paprika and 1/4 cup breadcrumbs to chorizo mixture. Season. Mix well to combine. Roll heaped tablespoonfuls of mixture into 18 balls. Push 1 mozzarella piece into centre of each ball. Mould mixture around mozzarella to enclose.
Step 3 of 5
Place flour on a plate. Whisk remaining egg, egg white and milk in a shallow bowl. Place remaining breadcrumbs on a second separate plate. Roll balls, one at a time, in flour, dip in egg mixture, then coat in breadcrumbs. Place on tray and refrigerate for 10 minutes to chill.
Step 4 of 5
Pour enough oil in cleaned pan to come 2cm up side. Heat over medium heat until hot. Cook croquettes in 3 batches, turning, for 6 minutes or until golden and heated through. Transfer to a paper towel-lined plate to drain.
Step 5 of 5
Place aioli in a small bowl. Swirl through caramelised onion and season with pepper. Scatter parsley over croquettes and serve with aioli mixture.
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