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Chorizo, Cheese and Potato Croquettes with Avocado Aioli

Chorizo, Cheese and Potato Croquettes with Avocado Aioli

Erica Dinho
5 from 30 votes
Course Appetizer
Cuisine Colombian
Servings 12 croquettes


  • 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


  • 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.
Keyword potato recipes
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