Sweet Potato And Chorizo Croquettes Recipes

SWEET POTATO CHORIZO AND MANCHEGO CROQUETTES

Steps:

• Drain any excess water from FullGreen packets and dry on kitchen paper well
• Remove skin from chorizo and roast in the oven for 10 minutes, cool
• Blitz chorizo in a food processor, set aside
• Melt butter in a pan on low heat, add flour, and stir and cook for about 5 minutes.
• Gradually add milk, whisking constantly, so there are no lumps
• Cook for 5 minutes until you get a thick white sauce, set aside to cool
• In a bowl, mix the blitzed chorizo, Manchego, sweet potato, white sauce, spring onions, garlic powder, salt, and pepper
• Add beaten egg in one bowl, panko breadcrumbs in another bowl, and a little flour in another bowl
• Now you are ready to roll! Roll mixture into small ball shapes. It would help if you got about 2 dozen. Roll them around in the flour, dip into the egg and then the breadcrumbs, place them all on a tray, ready to fry
• Pan-fry the croquettes in batches until golden and crispy. Do not overcrowd pan
• Drain on kitchen towels and serve hot
• Enjoy!

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.