Ingredients

The following ingredients have 4 Servings
  • 800g sebago 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
  • 11/2 cups (95g) panko breadcrumbs
  • 1 egg, lightly beaten
  • Sunfower oil, to shallow-fry

Instruction

  • 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. 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. With floured hands, roll 2 tbs mixture into 24 x 4cm 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. Bake for 15 minutes or until crispy and hot.
  • Serve scattered with remaining chives.