Croquettes with chorizo

The croquette remains the ultimate snack. So we find this Spanish version with chorizo irresistible. 

Method

Start by making the ragout. First remove the skin from the chorizo and finely chop the meat. Fry it, stirring, in a dry frying pan over medium heat. After a few minutes, remove it from the pan and leave it to drain on kitchen paper.

Then melt the butter in a large pan over medium heat, and fry the flour in it, stirring. Make sure it does not turn brown. Then gradually stir in the milk; there must not be any lumps. Season the sauce with some salt, pepper and nutmeg. Let the mixture simmer gently for 15 minutes, stirring, until it thickens.

Then add the chorizo and let it cook along for 5 minutes, stirring. Pour the sauce into a dish, cover it with plastic wrap and leave it to set in the refrigerator for several hours or overnight.

Shaping the croquettes

Beat the eggs in a deep plate and put the breadcrumbs on a second plate. Use an ice cream scoop to take equal portions of the ragout, and shape them into round or oval croquettes. First dip them in the egg, then roll them in the breadcrumbs. Fry them for 3 to 4 minutes until golden brown in hot oil, and when they are ready, leave them to drain briefly on kitchen paper before serving.

Recipes from Barcelona
Stephan Mitsch
Good Cook B.V.
€24,95