You may also like
Categories:
chorizo sausages onion garlic ground cumin eggs milk breadcrumbs grated Monterey gold salt canola oil garlic mayonnaise avocado lime juice cilantro salt
Viewed: 35 - Published at: 2 years agoIngredients
- 4 chorizo sausages
- 1/2 cup onion finely chopped
- 1 garlic clove minced
- 1/2 teaspoon ground cumin
- 3 eggs beaten and divded
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 1 cup grated Monterey Jack cheese
- 2 cups mashed potatoes gold
- salt
- canola oil for frying
- 1 garlic clove minced
- 1/2 cup mayonnaise
- 1 avocado peeled and pitted
- 1 tablespoon fresh lime juice
- 1/4 cup cilantro leaves fresh
- salt to taste
Method
- Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
- In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
- Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
- Dip each ball into the other beaten egg, then the breadcrumbs.
- In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
- Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked -- cooking in small batches keeps the croquettes from crumbling while they're frying.
- For the avocado aioli, put all the ingredients into a blender and puree until smooth.
