Spanish Chorizo and Manchego Croquettes Recipe

Recipe by Paggi Pazzo

Spanish Chorizo and Manchego Croquettes Recipe
Published: January 24, 2012

Prep time: 45 min
Cook time: 20 min
Total time: 1 hour 5 min
Yield: 12 croquettes
Calories per serving: 158
Fat per serving: 13.1g

Ingredients

• 4 ounces Spanish chorizo
• 4 tablespoons olive oil
• 3 teaspoons pepper
• 1 teaspoon salt
• 1/2 cup flour
• 2 tablespoons butter
• 3-4 ounces Spanish Manchego cheese
• 1/4 cup Italian breadcrumbs
• 4 tablespoons Panko breadcrumbs
• 1 tablespoon Goya adobo seasoning
• 1/4 cup milk
• 1 cup fresh parsley
• 3 garlic cloves
• 1 egg

Cooking Directions

1. To create filling chop chorizo, fresh parsley, garlic, and add to a pan with olive oil and saute for 5-7 minutes stirring ingredients at low heat
2. In another pan, add butter and olive oil at low heat. Once butter melts, add flour and whisk then add milk and continue to stir until soft and slightly thick for croquette filling
3. Chop Manchego cheese into small chunks and then combine with flour/milk mixture and chorizo/parsley, then refrigerate for at least 30 minutes to cool
4. In a bowl, add Italian bread crumbs, Panko bread crumbs, and Goya Adobo seasoning and mix
5. Crack egg into a bowl and beat, then add breadcrumb mixture to a large plate. Take crab croquette filling and create small oval shapes then dip into egg and roll into breadcrumb mix, then place on baking sheet (repeat until all filling is used)
6. Set oven at 425 degrees and cook crab croquettes for 20 minutes until golden brown
7. Remove from oven and let rest 5 minutes before serving