Potato and Chorizo Croquettes
Looking through old magazines can be fun. I like to pick out recipes from lifestyle magazines and see how close I can get to reproducing the dish. On this occasion I selected one with the main ingredients being potatoes and chorizo sausage – I thought it sounded tasty. And it was. I recommend this dish as a light lunch with loads of flavour.
In the recipe the chorizo sausage skins were to be removed. Unfortunately the type I bought, the skins were very fine and stuck like glue so I ignored that part and simply went ahead and chopped the four chorizos into small pieces, lightly fried them for a few minutes and poured a couple of tablespoons of Red Wine Vinegar over them, allowing the heat to evaporate the vinegar after removing the pan from the element.
At the same time my 500 grams of potatoes that I’d pre chopped were nicely simmered and, once soft, I mashed them and left to cool. I sped this up by placing the saucepan in the sink topped up with cold water.
During this time I’ve finely chopped up two tablespoons of parsley, grated a half cup of tasty cheese and combined it all with half a teaspoon of smoked paprika. I then added the chorizo, cheese, smoked paprika and parsley to the potatoes, mixed it all together with salt and pepper to taste.
On a lightly flowered tray I shaped the mix into fingers and placed them in the freezer for a few minuted to firm up.
In the meantime I’ve beaten two eggs, found two containers, one for half a cup of flour and one for two cups of breadcrumbs (or if you have them, panko breadcrumbs are the best – they look more appealing and are lovely and crunchy).
By this time the potato fingers should be firm and easy to handle. Dip each one first in the flour, then the egg and finally coat with the breadcrumbs – makes about twelve good sized fingers.
Place in a frying pan with about half a centimeter of oil (choose one of the healthier oils that can take the heat such as grape seed oil or rice oil), cook for a minute or two and turn over to finish off cooking evenly.
Enjoy these tasty Chorizo Croquettes with a healthy selection of your favorite salad.
We have used:
4 Chorizo sausages
2 tbsp red wine vinegar
1/2 tsp Smoked Paprika
1/2 cup tasty cheese
2 tbsp finely chopped parsley
salt and pepper
And for the coating –
2 beaten eggs
1/2 cup flour
2 cups breadcrumbs
4 tbsp oil
In place of the Chorizo you can use tinned fish, chopped ham, finely chopped cooked bacon or finely chopped vegetables.
In place of the Red Wine Vinegar you can use sherry or beer or leave out completely.
In place of Parsley you can use finely chopped fresh rosemary or mint.
Breadcrumbs – make your own by using a day old bread placed in a food processor until well crumbed then place on a tray in a preheated oven at 170c, turning each minute until golden brown then remove from oven, let cool and store in a sealed container.
Your comments are welcomed.