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Chorizo And Potato Croquettes

Trust us, everyone will be impressed…

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).

Makes 12 Croquettes

30m prep time

30m cook time

Rated 4 out of 5
Rated by 9 reviewers
  • 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
  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!

Recipe adapted from My Colombian Recipes

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