• There is nothing better than a table teeming with tasty tapas. Invite your amigos round and try these delicious spicy chorizo croquettes recipe.

    Spicy chorizo croquettes

    Serves: Makes 10
    Cooking Time: 2 hrs 50 mins, including resting time

    Ingredients

    • 500ml (2 cups) full-cream milk
    • 50g butter
    • 1/3 onion, chopped
    • 70g chorizo sausage, sliced
    • 60g cake flour + extra, for rolling
    • 5ml (1 tsp) Maldon sea salt, to taste
    • pinch freshly ground black pepper, to taste
    • 50g breadcrumbs
    • 2 medium eggs, beaten
    • vegetable or avocado oil, for deep-frying

    Instructions

    1

    Heat the milk in a saucepan until almost at boiling point. Set aside.

    2

    In a separate saucepan, melt the butter over medium heat and add the chopped onion. Cook until the onion is translucent, about 15 minutes.

    3

    Add the chorizo and flour to the onion and cook while stirring, 3 – 5 minutes.

    4

    Whisk in the hot milk, a little at a time (about 50ml batches). Once all the milk is mixed in, whisk until it reaches a thick consistency, about 10 minutes. Season and cook the mixture while whisking,

    5

    about 10 minutes.

    6

    Line a 20cm x 20cm baking tray with baking paper and spread over the mixture. Cover with a layer of plastic wrap to prevent a skin from forming. Chill in the fridge until completely cold, about 2 hours.

    7

    Remove the plastic wrap and, using a soup spoon, scoop out the mixture and roll into balls between your hands. Rub a little flour onto your hands to prevent the mixture from sticking.

    8

    Spread the breadcrumbs on a plate. Carefully roll each ball in the extra flour to coat, then dip in the beaten egg and roll in the breadcrumbs to coat fully.

    9

    Place the crumbed balls on a lined baking tray. Cover with plastic wrap and place in the fridge to rest, 30 minutes.

    10

    Heat oil in a deep-fryer or large pot to 180°C and fry the croquettes until golden brown, about 5 minutes. Remove and drain on paper towel. Serve warm.

    ALSO SEE: Scala Pasta/Bar brings Italy into the heart of Cape Town with their tapas-style Italian menu

    Scala Pasta/Bar brings Italy into the heart of Cape Town with their tapas-style Italian menu

    Recipe by Thulisa Martins 

    Photographs by Dylan Swart 

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com