Chorizo Croquettes with Garlicky Aioli

1:10 h

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)

Start cooking ➞




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

Cost per portion


CO2e per portion

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