Sweet Potato And Chorizo Croquettes Recipes

SWEET POTATO AND CHORIZO CROQUETTES

Steps:

• 1. Preheat the oven to 170°C, then place the sweet potatoes on a roast­ ing tray and bake in their skins for about 40 minutes, or until soft all the way through. Allow to cool and then cut them in half length­ ways and scoop out the flesh. Mash the flesh with a fork and set aside (you should get about 250g mashed sweet potato). 2. Meanwhile place the chorizo in another roasting tray or ovenproof pan and roast in the same oven for about 10 minutes. Allow to cool then place in a food processor and pulse until the chorizo is the texture of very coarse crumbs. Set aside. 3. Melt the butter in a medium pan over a low heat. Remove from the heat and tip in the flour, then return to a medium heat and stir continuously for around 4 minutes to 'cook out' the flour. Remove the pan from the heat and pour in half the milk; it will bubble and thicken immediately, so keep stirring to avoid any lumps forming. Add the remaining milk to the pan, return to a low heat and continue to stir as the mixture thickens. Cook for 4-5 minutes to produce a thick white sauce that will make up the base for the croquettes. Set aside to cool completely. 4. In a large bowl, mix together the chorizo, 250g sweet potato mash and the white sauce until all is combined. Add the spring onions, season with salt and pepper and mix again. 5. Set 3 large bowls out in front of you on the work surface: some flour for dusting in one, the beaten egg in another and the panko breadcrumbs in the third. Use a set of scales to weigh out 25 x 30g balls then roll them in the bowl of flour and toss to make sure they get an even coating. Dip each floured ball in the beaten egg and then roll in the crumbs. Place all the crumbed croquettes in a single layer on a large tray and chill in the fridge until ready to fry. 6. If you have a deep fryer, turn it on and heat the oil to 170°C. Fry the croquettes in batches for about 4-5 minutes until golden and crispy - do not overcrowd the pan. If you do not have a deep fryer, see the deep-frying notes on page 288. Remove with a slotted spoon, drain on kitchen paper and serve hot. They work particularly well with saffron aioli, which you can find a recipe for on page 274 of the Caravan cookbook.

SWEET POTATO & CHORIZO CROQUETTES

Steps:

• Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.

SWEET POTATO AND CHORIZO HASH

Steps:

• Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
• Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

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!

CHORIZO POTATO CROQUETTES RECIPE - (4.6/5)

Steps:

• Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a sheet pan. Mash them well with a fork. Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through. In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and queso fresco. Taste and season with salt and pepper. Stir in 1 egg. Use a 1.5 Tbsp dish to portion out balls, and shape them with your hand. Set them out on a sheet pan and refrigerate for at least 2 hours (and up to overnight), so they don't fall apart when we fry them. Set up a breading station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Roll each ball in the egg, let the excess drip off, then dip it in the bread crumbs. Heat up a deep fryer (or a big stockpot with a couple inches of oil) to 375 degrees F. Fry the croquettes for exactly 3 minutes, then let them drain on a paper towel. Enjoy! I suggest serving it with some sort of spicy aioli, if you're feeling up for making one!