• 120 grams chorizo, finely chopped
  • 100 grams butter
  • 375 milliliters milk
  • 2 tablespoons chopped fresh parsley
  • 40 grams plain flour, extra
  • 2 eggs, lightly beaten
  • 160 grams fresh breadcrumbs
  • 100 grams plain flour
  • Light olive oil, to deep-fry
  • 500 grams mash potato


  1. Peel the potatoes, slice and boil to make a mash with milk and butter. Season with salt and pepper.
  2. Finley chop the chorizo into small pieces then add to the mash with finely chopped parsley and mix evenly.
  3. Separate into 3 different plates, beaten eggs, plain flour and breadcrumbs.
  4. Use floured hands to roll tablespoonfuls of the mash chorizo mixture into a ball and then flatten.
  5. Roll each croquette in flour and shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper.
  6. Add oil to a large saucepan. Cook the croquettes, in 3 - 4 batches, turning occasionally, for 1-2 minutes or until golden and heated through. Transfer to a tray lined with paper towel.
  7. Serve warm.