Chorizo Croquettes with Lemon Mayo

Ingredients

Chorizo Croquettes

  • 1 300g pack of Sausage Man Chorizo
  • 1 small white onion
  • 3 cloves garlic
  • 65g fat (a combination of butter and the chorizo oil)
  • 65g flour
  • 500ml milk
  • 2 eggs
  • Panko breadcrumb
  • Wild garlic topping (optional)

Lemon Mayo

  • 2 egg yolks
  • zest and juice of of 1 lemon
  • 1/2 teaspoon mustard
  • 150 neutral oil
    You can also buy store bought mayo and add the lemon zest and juice

Method

  1. Dice the onion and mince the garlic
  2. Fry the chorizo (casing off) on a medium heat until it gets crispy
  3. Take the chorizo off the heat and use a sieve to reserve the excess oil. Leave the chorizo to cool slightly in a separate bowl, or leave it in the sieve
  4. Add a splash of oil to the pan and fry onions for 2-3 minutes. When the onions are nearly translucent, add the garlic then season with salt and pepper. Add the onions to the bowl/sieve with the chorizo
  5. Measure out most of the chorizo fat (leaving some for a garnish), along with butter to get 65g of fat total
  6. Now you need equal parts fat and flour. Heat up this fat combo in a pan and add 65g of flour. Cook it until it toasts a bit, then slowly add milk (a bit at a time), stirring constantly until all the milk is incorporated. Cook the sauce for about 3 minutes, being careful not to let it stick 
  7. Add the chorizo, onion and garlic and stir well. Season to taste
  8. Refrigerate the mix for at least an hour, or overnight if possible
  9. When you're ready to make the croquettes, make two bowls, one with the egg (whisked) and one with the Panko breadcrumbs (approximately 100g)
  10. Take the croquette filling out of the fridge. Roll the filling into 70g balls
  11. Heat 4 tablespoons of neutral (sunflower or canola) oil to 170 degrees (the oil should be lightly bubbling). Flash fry the garlic cloves for about 10 seconds, then remove
  12. Dip the croquette filling in egg, then the breadcrumbs, then the egg again, then the breadcrumbs again, making sure to coat the croquette each time
  13. Deep fry or shallow fry your croquettes until the outside is golden brown 
  14. For the mayo, blend all of the ingredients with a stick blender - should take about 10 seconds
  15. Heat up the remaining chorizo fat in a pan and add wild garlic, or your topping of choice
  16. Serve the croquettes on a bed of lemon mayo, topped with the wild garlic and chorizo oil. Bob's your uncle!

Thank you to Kevin Geraghty for sharing this recipe with us.