🧆Croquetas de CHORIZO express MUY CREMOSAS

Peel and dice the potatoes, then boil in salted water until tender, about 15-20 minutes.

Drain the potatoes and mash them in a large bowl until smooth.

Finely chop the onion and garlic, then sauté in olive oil over medium heat until translucent, about 5 minutes.

Add the chopped chorizo to the pan and cook until browned, about 5 minutes.

Combine the chorizo mixture with the mashed potatoes, mixing well.

Stir in milk, butter, lemon zest, parsley, nutmeg, salt, and black pepper until fully incorporated.

Allow the mixture to cool completely in the refrigerator for at least 1 hour.

Once chilled, shape the mixture into small balls or patties.

Set up a breading station with flour, beaten eggs, and bread crumbs.

Coat each croquette in flour, dip in egg, and roll in bread crumbs until fully covered.

Heat olive oil in a deep skillet over medium-high heat until shimmering.

Fry the croquettes in batches until golden brown, about 3-4 minutes per side.

Remove croquettes and drain on paper towels to absorb excess oil.

Serve warm with a squeeze of lemon or your favorite dipping sauce.

Allergens