Chorizo Croquettes With Paprika Aioli

20
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and do not include 2 hours chilling time."

Original recipe yields 20 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Remove and drain on absorbent kitchen paper.

Step 3

Melt butter in a large pan over a medium heat until bubbling and add flour and cook, stirring, for 1 minute.

Step 4

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.

Step 5

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.

Step 6

To make paprika aioli, combine all ingredients in a small bowl.

Step 7

Using clean, damp hands, shape heaped tablespoons of mixture into croquettes and dust in extra flour.

Step 8

One at a time, dip in eggs and then coat in breadcrumbs.

Step 9

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.

Step 10

Serve croquettes with paprika aioli and garnish with micro herbs.

Tips & Variations


No special items needed.

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