Now for those of us who didn't panic buy, the meat offerings in the supermarket aisles have been pretty slim which leads to a certain amount of inventiveness. There is a lot of Chorizo leftover I noticed and whilst I don't use it a lot I do love it so here is a simple recipe for you:
Name : Chrorizo Croquette
Makes : 16 mini ones
Preparation Time : 20 minutes
Cooking Time : 2 - 3 mins each
3 - 400g Potato
Oil for cooking
Chop the chorizo into small pieces and cook gently until the oils are released.
Peel and chop the potatoes, boil and mash.
Season the mash.
Add the chorizo to the mash and mix in, add some butter if the mixture isn’t malleable.
Put the breadcrumbs into a dish.
Roll the mash mixture into small balls and coat in breadcrumbs.
Beat an egg in a bowl.
Heat the oil, you’ll know its done when a drop of egg yolk is cooked and comes back to the surface.
Dip each of the chorizo balls into the egg and then into the oil and turn once each side gets browned.
Serve with garlic mayonnaise and salad.