Chorizo Croquettes With Paprika Aioli
May 03, 2019
"From our weekday newspaper The West Australian. Times are estimated and do not include 2 hours chilling time."
- Serving Size: 1 (75.5 g)
- Calories 200
- Total Fat - 13.1 g
- Saturated Fat - 5.6 g
- Cholesterol - 114 mg
- Sodium - 335.4 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 0.5 g
- Sugars - 2 g
- Protein - 9.4 g
- Calcium - 90.6 mg
- Iron - 1.1 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Heat an oiled, medium, non-stick frying pan over a medium heat and add chorizos and cook, stirring occasionally, for about 4 to 5 minutes, or until golden.
Remove and drain on absorbent kitchen paper.
Melt butter in a large pan over a medium heat until bubbling and add flour and cook, stirring, for 1 minute.
Remove and gradually whisk in milk until smooth and then return pan to heat and whisk for a further 1 minute, or until boiling and thickened.
Transfer mixture to a large bowl with cheese, onions and chorizo and season and mix well and then refrigerate for 2 hours, or until cold.
To make paprika aioli, combine all ingredients in a small bowl.
Using clean, damp hands, shape heaped tablespoons of mixture into croquettes and dust in extra flour.
One at a time, dip in eggs and then coat in breadcrumbs.
Heat enough oil in a large, deep frying pan to shallow-fry over a medium to high heat and add croquettes in three batches. Shallow-fry, turning occasionally, for 5 minutes, or until golden and drain on absorbent kitchen paper.
Serve croquettes with paprika aioli and garnish with micro herbs.
Tips & Variations
No special items needed.