Chorizo, Cheese and Potato Croquettes with Avocado Aioli

Chorizo, Cheese and Potato Croquettes with Avocado Aioli

This month’s The Creative Cooking Crew challenge was “Meat and Potatoes“. So I decided to make Chorizo, Cheese and Potato Croquettes with Avocado Aioli. I know, I know, this is not a very creative dish, but I used “Meat and Potatoes” and added my own touch to the croquettes, and these little balls with the addition of avocado aioli are fantastic!

Chorizo, Cheese and Potato Croquettes with Avocado Aioli

These are truly my new favorite croquettes! The combination of the melted cheese, creamy potatoes, and chorizo with a crispy crust, is delicious. I would eat these every day if I could (probably not a good idea for my waist:). These Chorizo, Cheese and Potato Croquettes with Avocado Aioli are the perfect breakfast, afternoon snack or party appetizer. They can be made in advance and fried right before serving, the fillings can be easily altered, and they look great.

Don’t forget to visit Lazaro Cooks on February 27 to see the rest of the recipes from the Creative Cooking Crew.


Buen provecho!

Chorizo, Cheese and Potato Croquettes with Avocado Aioli



  • About 12 croquettes
  • Croquettes

  • 4 Colombian chorizos, diced
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • Salt and ground pepper, to taste
  • 1/2 teaspoon of ground cumin
  • 3 eggs, beaten
  • 2 tablespoon of milk
  • 2 cups bread crumbs, divided
  • 1 cup of grated white cheese
  • 2 cups cold mashed potatoes
  • Canola or vegetable oil for frying
  • Avocado Aioli

  • 1 garlic clove, minced
  • Salt
  • 1/2 cup mayonnaise
  • 1 small avocado
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro leaves


  1. In a large skillet over medium heat. Add the chorizo, and cook, stirring for 5 minutes, until crispy. Add the onion and garlic and season with the cumin, salt, and pepper. Cook and stir for 5 minutes.
  2. In a medium bowl mix the mashed potatoes with the milk, salt, pepper, 2 beaten eggs, cheese and one cup of bread crumbs.
  3. Add the chorizo mixture to the potato mixture. Shape into balls. Dip each ball into the last beaten egg, then into the bread crumbs.
  4. In a heavy pan over medium-high heat, pour in oil to a depth of 2 to 3 inches and heat to 365F .
  5. Carefully place about 4 croquettes in the hot oil and cook, turning as needed, until golden brown, about 4 minutes. Repeat with the remaining croquettes. Serve hot with avocado aioli.
  6. 6 To make the avocado aioli, place all the ingredients in the blander and blend until smooth.
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  1. says

    I hadn’t made croquettes in years before making a 19th century chicken version and I love them! WHat have I been missing? They are pretty quick to make and everyone loves them… addictive to be sure. Love your recipe and the avocado sauce is a great idea!

  2. says

    These croquettes are simply fabulous! Love the combination of flavors and the avocado aioli is the perfect dipping sauce. There certainly aren’t enough croquettes in my life. I should go make some!

  3. Bunnye says

    Perhaps instead of a round croquet, flatten into a patty and place on a rack over a cookie sheet. Spray with canola or vegetable oil and bake at 350 degrees until nicely browned. You could always experiment with one. I might omit the last step, egg then bread crumbs. :)

  4. says

    These Chorizo, cheese and potato croquettes look and sound delicious. I would like to make these but what size chorizos are these? Where I live they only have Mexican chorizo like by 9 oz size. Please advise.


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