Chorizo Croquettes With Paprika Aioli

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.