Chorizo Croquettes with Garlicky Aioli
- Simple
- 1:10 h
- 16 ingredients
We've collaborated with Heura to make the most delicious plant-based chorizo out there, and we concocted these crispy, fluffy, golden croquettes, especially for our epic plant-based Heura X BOSH! Chorizo Burgers. Pair these nuggets with creamy, garlicky aioli dip and get ready to be transported to tastebud heaven! Makes about 10-12 croquettes (depending on the size)
Serves: 4
Ingredients
For the croquette filling
- 2 tsp smoked paprika
- 3 tbsp tapioca flour
- 450g Yukon Gold potatoes
- 60ml almond milk
- 1 onion
- 2 garlic cloves
- olive oil
- Salt & pepper to taste
- 220 Heura X Bosh! Chorizo Burgers
- salt
- 450g Yukon Gold potatoes
For the croquette coating
- 230ml almond milk
- 90g plain flour
- 90g breadcrumbs
- vegetable oil for frying
For the garlicky aioli
- 200g plant-based mayonnaise
- 5 garlic cloves
- Juice of 1 lemon
To serve
- Handful of chives
Before you start
Preheat the oven to 180°C fan setting | 1 large baking tray | 3 mixing bowls | Potato masher
Step 1
Make the aioli
- Place the garlic cloves in the oven and roast for 10-15 minutes until soft
- Once cooked, peel the garlic cloves and place into a powerful food processor, along with the mayonnaise, the juice of 1 lemon and a pinch of salt
- Blend until smooth
- Once smooth, cover and place in the fridge until needed
Ingredients
- 200g plant-based mayonnaise
- 5 garlic cloves
- 220 Heura X Bosh! Chorizo Burgers
- Juice of 1 lemon
- salt
Step 2
Roast the potatoes
- Place the potatoes into a large baking tray and poke each with a fork a few times
- Roast for 40-45 minutes until soft
- Once cooked, remove from the oven and leave to cool
Ingredients
- 450g Yukon Gold potatoes
- 450g Yukon Gold potatoes
Step 3
While the potatoes cook, start the croquette mixture
- Peel and dice the onion and garlic
- Place a large pan over a medium heat and add a drizzle of olive oil
- Once warm, add the diced onion, garlic and a pinch of salt
- Mix well and cook for 5-10 minutes or until the onion begins to feel soft
- At this point, crumble in the Heura X BOSH! Chorizo Burger and add the paprika
- Mix well and cook for 5-6 minutes
- Heat the tapioca flour by placing the tapioca flour and 60ml almond milk into a pan over a medium heat
- Cook for 5-10 minutes, or until the tapioca flour begins to feel sticky
Ingredients
- 2 tsp smoked paprika
- 3 tbsp tapioca flour
- 1 onion
- 2 garlic cloves
- olive oil
Step 4
While the tapioca flour is heating, mash the potato
- Once the potatoes have cooled, peel them and spoon into a large mixing bowl and mash until really soft
- Add in the tapioca flour milk and a good pinch of salt and pepper
- Finally mix through the cooked chorizo and onion, mix well until everything comes together
- Leave to one side to cool
Ingredients
- 60ml almond milk
- Salt & pepper to taste
Step 5
Prepare the croquettes
- In a separate bowl, mix together the plain flour and 230ml almond milk to make a smooth batter
- In another bowl, add the breadcrumbs
- Once the mixture is cool enough to handle, dampen your hands slightly and use them to shape the potato mixture into small croquette shapes
- Dip each into the batter before finally dipping into the breadcrumb mixture
Cook the croquettes
- In a large saucepan, heat a layer of vegetable oil
- Once hot enough to fry, cook the croquettes for about 5-7 minutes each, rotating halfway through until all sides are golden and delicious
- Finally slice the chives, and once the croquettes are cooked, transfer them straight to a serving plate and sprinkle with some sliced chives
- Serve with the aioli on the side
Ingredients
- 230ml almond milk
- 90g plain flour
- 90g breadcrumbs
- Handful of chives
- vegetable oil for frying