Ingredients

• For the croquettes:
• 4 chorizos, diced (or substitute spicy Italian sausage)
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon of ground cumin
• 3 eggs, beaten and divided
• 2 tablespoons of milk
• 2 cups panko bread crumbs, divided
• 1 cup of grated Monterey Jack or Gouda cheese
• 2 cups cold mashed potatoes
• Salt and ground pepper, to taste
• Canola or vegetable oil for frying

For the avocado aioli

• 1 garlic clove, minced
• 1/2 cup mayonnaise
• 1 avocado, peeled and pitted
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro leaves
• Salt to taste

Preparation

1. Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
2. In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
3. Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
4. Dip each ball into the other beaten egg, then the breadcrumbs.
5. In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
6. Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked -- cooking in small batches keeps the croquettes from crumbling while they're frying.
7. For the avocado aioli, put all the ingredients into a blender and puree until smooth.
8. Enjoy!