Chorizo, Cheese and Potato Croquettes with Avocado Aioli
Ingredients
- 4 Colombian chorizos diced
- ½ cup chopped onion
- 1 garlic clove minced
- Salt and ground pepper to taste
- ½ 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
- 1 garlic clove minced
- Salt
- ½ cup mayonnaise
- 1 small avocado
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro leaves
Instructions
- 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.
- In a medium bowl mix the mashed potatoes with the milk, salt, pepper, 2 beaten eggs, cheese and one cup of bread crumbs.
- Add the chorizo mixture to the potato mixture. Shape into balls. Dip each ball into the last beaten egg, then into the bread crumbs.
- In a heavy pan over medium-high heat, pour in oil to a depth of 2 to 3 inches and heat to 365F .
- 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.
- To make the avocado aioli, place all the ingredients in the blander and blend until smooth.
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!
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.
Buen provecho!
Maurice Jonker
Easy and absolutely delicious
I used Manchego cheese with a sweet chorizo and it worked so well.
Aioli was simple and super taste
A perfect combination!
Pity I cant add a photo
Jamie O
Please advise the weight of the chorizo? We dont have that kind here. It either comes in bulk or in links. Either way, we need to know the weight in ounces or grams please.
Amberlee
I have a pound of chorizo sausage. Is that a right amount for this recipe?
Jamie
Can you please provide the recipe for the mashed poratoes with quantities? Also how many ounces of chorizo as we only have bulk mexican chorizo?
Thanks!
Joan
These look amazing! Can you freeze before frying?
Erica Dinho
I always cook them the same day.
Steph
What kind of "white cheese"?
Erica Dinho
Mozzarella.
Steph
Thank you ☺️ if u don't mind answering another question... What is the portion size of each ball? I'm sorry, I'm in cost control class using your recipe ❤️ lol
bristol plasterer
this is a great recipe. top marks, Thanks for sharing.
Simon
Sanjuana Castellon
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.
Erica Dinho
You can use Mexican chorizo.
Brandi
Could you use a deep fryer, or would they fall apart?
Erica Dinho
I don't know, because I don't have a deep fryer, but you can try it!
Bunnye
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. 🙂