Want to really impress guests? Set some of these chorizo and potato croquettes out as an appetizer, and you’ll have everyone asking for the recipe — and for seconds.
Chorizo and your classic pork sausage aren’t identical – chorizo has a smokier flavor, often made with paprika and other spices so its taste is definitively different. If you can’t find chorizo, then spicy Italian sausage is a good substitute – but the real deal is ideal.
If you’d prefer to bake them instead of frying them, no problem – just lightly grease a baking sheet and bake them at 450 degrees for about 15 minutes (or until golden-brown).
Chorizo Croquettes
Yield(s): Makes 12 Croquettes
30m prep time
30m cook time
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
- 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.
- 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.
- Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
- Dip each ball into the other beaten egg, then the breadcrumbs.
- In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
- 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.
- For the avocado aioli, put all the ingredients into a blender and puree until smooth.
- Enjoy!
Recipe adapted from My Colombian Recipes