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Chourico Croquettes
The first of three recipes we cooked at the Real Food Festival on London's Southbank...
This is a great way of using up leftover mashed potato, and introduces the great flavour of Chouriço.
A perfect starter that you can make ahead and cook when you need it... all served with a simple, tasty roasted red pepper dip.
Ingredients
- chunk of chourico, (100g)
- bowl of leftover mashed potato (300g)
- handful pitted black olives
- few sprigs of fresh chives
- handful of grated parmesan
- dusting of flour
- ½ a small jar of roasted peppers, drained
- a few sprigs of basil
- a squeeze of honey
- a glug of milk or cream
- vegetable oil for the fryer
Recipe
preheat fryer to 170°C.
take the skin off the chourico (optional)and dice.
fry in a hot pan until it colours and the oil start to release, then take off the heat to cool.
chop the olives and chives and mix into the mash with the chourico and its oil.
mould the mixture into stubby sausage (croquette) shapes.
roll in the dusting of flour and fry for 2 minutes until golden and crispy.
blitz the peppers with basil and honey and then add the milk.
drain the croquettes on a paper towel.
serve on a bed of rocket with the red pepper dip.
serves 4 as a starter
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