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Chorizo, jalapeño and black bean croquettes
Makes 20 Starters and mains
Ingredients
- 75g plain flour
- 2 large eggs
- 125g breadcrumbs
- sunflower oil, for frying
- garlic mayonnaise, to serve
- lemon wedges, to serve
For the croquettes
- 30g unsalted butter
- 35g plain flour
- 350ml whole milk
- 1 tbsp tomato purée
- 2 tsp Dijon mustard
- 200g Manchego, coarsely grated
- 50ml double cream
- 200g chorizo picante, chopped
- 100g (drained weight) black beans, from a can
- 75g (drained weight) jalapeños, from a jar, roughly chopped
Method
Start by making the croquettes. Heat the butter in a medium saucepan over a medium-high heat until it melts, then stir in the flour using a wooden spoon to make a thick paste. Allow the paste to cook for a minute until browned slightly. Slowly add the milk, beating constantly – switch to a whisk when half of the milk is incorporated to ensure there are no lumps. This will be very thick, like porridge. Reduce the heat to low and cook, stirring for a minute or so, to ensure the starchy taste of the flour is cooked off.
Take the pan off the heat and stir in the tomato purée, mustard, cheese, cream, chorizo, beans and jalapeños. Pour the mixture onto a plate, cover with cling film and refrigerate for at least 3 hours until very stiff – if you have the time, overnight is better.
To assemble, prepare a little production line: put the flour onto a plate, beat the eggs into a bowl and put the breadcrumbs onto another plate. Scoop out tablespoons of the chilled filling and shape into short, far cylinders – dip your hands in a little flour to stop the croquettes sticking. Dust the croquettes in flour, dip them in the egg, then coat in breadcrumbs. Place on a plate or tray ready for frying.
Heat 2cm of oil in a large sauté pan or flameproof casserole dish and allow it to get hot. Fry the croquettes for a minute or so on either side until they are crispy – don’t overcrowd the pan or the croquettes won't become golden. Fry in batches. Transfer the fried croquettes onto a plate lined with kitchen paper to blot off any excess oil before serving them hot with garlic mayonnaise and lemon wedges.
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