Recipe: 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


  • 100 g chourico
  • 300 g leftover mashed potato
  • 1 handful(s) pitted black olives
  • 2 sprig(s) fresh chives
  • 1 handful(s) grated parmesan
  • 1 handful(s) flour
  • 1/2 handful(s) roasted peppers, drained
  • 2 sprig(s) basil
  • 1 squeeze honey
  • 1 glug(s) milk or cream
  • 2 l vegetable oil for the fryer
preheat fryer

Step 1

Preheat Fryer

Preheat fryer to 170°C.

prep and fry chourico

Step 2

Prep And Fry Chourico

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.

finish croquette mix

Step 3

Finish Croquette Mix

Chop the olives and chives and mix into the mash with the chourico and its oil.

shape croquettes

Step 4

Shape Croquettes

Mould the mixture into stubby sausage (croquette) shapes.

fry croquettes

Step 5

Fry Croquettes

Roll in the dusting of flour and fry for 2 minutes until golden and crispy.

make pepper dip

Step 6

Make Pepper Dip

Blitz the peppers with basil and honey and then add the milk.


Step 7


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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