Name: Chorizo & Leek Croquettes With Herbed Aioli
Prep time: 40 min
Cook time: 25 min
Ingredients: ⅔ cup ZOOSH Just Got Laid FREE RANGE EGG MAYONNAISE; 1 clove garlic, crushed; 1 tablespoon chopped parsley; 1 tablespoon chopped chives; 1 chorizo, finely chopped; ½ leek, finely sliced; 2 cloves garlic, crushed; 60g butter; 1/4 cup plain flour; 1 cup milk; 1½ cups grated tasty cheese; 125g can corn, drained; Salt and freshly ground black pepper, to taste; 1¼ cups dried breadcrumbs; 3 eggs, lightly beaten; Oil, for deep frying

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COMBINE the mayonnaise, garlic and herbs to make the herbed aioli. Refrigerate until required. Saute the chorizo and leek in a frypan over medium heat until chorizo is crisp and leek is translucent
ADD garlic and saute a further 30 seconds. Set aside
MELT the butter in a saucepan and add flour, stirring continuously for 1 minute. Remove from heat, add milk, whisking continuously until thick and smooth
RETURN to heat and cook a further minute. Transfer to a bowl and stir through the chorizo mixture, cheese and corn. chill
ROLL tablespoonsful of mixture into croquettes. Roll in breadcrumbs, shaking off excess before rolling in the beaten egg then coat in breadcrumbs again. Refrigerate for 30 minutes
HEAT the oil in a large saucepan or deep fryer and fry the croquettes, a few at a time until golden. Drain on absorbent paper before serving with herbed aioli

Tips & Hints:

Herbed aioli can be made a day ahead and refrigerated
Croquettes can be assembled the day before and refrigerated
Stand croquettes at room temperature for 30 minutes before cooking

COMBINE the mayonnaise, garlic and herbs to make the herbed aioli. Refrigerate until required. Saute the chorizo and leek in a frypan over medium heat until chorizo is crisp and leek is translucent
ADD garlic and saute a further 30 seconds. Set aside
MELT the butter in a saucepan and add flour, stirring continuously for 1 minute. Remove from heat, add milk, whisking continuously until thick and smooth
RETURN to heat and cook a further minute. Transfer to a bowl and stir through the chorizo mixture, cheese and corn. chill
ROLL tablespoonsful of mixture into croquettes. Roll in breadcrumbs, shaking off excess before rolling in the beaten egg then coat in breadcrumbs again. Refrigerate for 30 minutes
HEAT the oil in a large saucepan or deep fryer and fry the croquettes, a few at a time until golden. Drain on absorbent paper before serving with herbed aioli

Tips & Hints:

Herbed aioli can be made a day ahead and refrigerated
Croquettes can be assembled the day before and refrigerated
Stand croquettes at room temperature for 30 minutes before cooking

COMBINE the mayonnaise, garlic and herbs to make the herbed aioli. Refrigerate until required. Saute the chorizo and leek in a frypan over medium heat until chorizo is crisp and leek is translucent
ADD garlic and saute a further 30 seconds. Set aside
MELT the butter in a saucepan and add flour, stirring continuously for 1 minute. Remove from heat, add milk, whisking continuously until thick and smooth
RETURN to heat and cook a further minute. Transfer to a bowl and stir through the chorizo mixture, cheese and corn. chill
ROLL tablespoonsful of mixture into croquettes. Roll in breadcrumbs, shaking off excess before rolling in the beaten egg then coat in breadcrumbs again. Refrigerate for 30 minutes
HEAT the oil in a large saucepan or deep fryer and fry the croquettes, a few at a time until golden. Drain on absorbent paper before serving with herbed aioli