CHORIZO CROQUETTES WITH PAPRIKA AIOLI

Makes 20, prep 30 mins, cook 15 mins

WHAT YOU NEED

2 chorizos (250g), finely chopped

75g butter, chopped

¹⁄ cup plain flour

³ 1 cup milk

1 cup grated Tasty cheese

4 green spring onions, thinly sliced

Extra ¹⁄ cup plain flour ³

2 eggs, lightly beaten

2 cups Panko breadcrumbs

Vegetable oil, for shallow frying

Micro herbs, to garnish

PAPRIKA AIOLI ½ cup aioli 2 tsp lemon juice

½ tsp smoked paprika 1 Heat an oiled, medium, nonstick frying pan over a medium heat. Add chorizos. Cook, stirring occasionally, for about 4 to 5 minutes, or until golden. Remove. Drain on absorbent 2 kitchen paper. Melt butter in a large pan over a medium heat until bubbling. Add flour. Cook, stirring, for 1 minute. Remove. Gradually whisk in milk until smooth. Return pan to heat. Whisk for a further 1 minute, or until boiling and 3 thickened. Transfer mixture to a large bowl with cheese, onions and chorizo. Season. Mix well. Refrigerate for 4 2 hours, or until cold. To make paprika aioli, combine all 5 ingredients in a small bowl. Using clean, damp hands, shape heaped tablespoons of mixture into croquettes. Dust in extra flour. One at a time, dip in eggs. Coat in 6 breadcrumbs. Heat enough oil in a large, deep frying pan to shallow-fry over a medium to high heat. Add croquettes in three batches. Shallow fry, turning occasionally, for 5 minutes, or until golden. Drain on absorbent kitchen paper. 7 Serve croquettes with paprika aioli. Garnish with micro herbs.