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
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
