Chorizo Croquettes with Garlicky Aioli
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
Ingredients
For the croquette filling
<item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>3 tbsp tapioca flour<item-todo-done><item-todo-done>450g Yukon Gold potatoes<item-todo-done><item-todo-done>60ml almond milk<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>220 Heura X Bosh! Chorizo Burgers<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done>450g Yukon Gold potatoes<item-todo-done>
For the croquette coating
<item-todo-done>230ml almond milk<item-todo-done><item-todo-done>90g plain flour<item-todo-done><item-todo-done>90g breadcrumbs<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done>
For the garlicky aioli
<item-todo-done>200g plant-based mayonnaise<item-todo-done><item-todo-done>5 garlic cloves<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
To serve
<item-todo-done> Handful of chives<item-todo-done>
Before you start
Preheat the oven to 180°C fan setting | 1 large baking tray | 3 mixing bowls | Potato masher
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
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
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
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
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