Cheddar & Chorizo Croquettes

Instructions

Serves: 10 (2 each)
Time: 35 minutes
Difficulty: Medium

STEP 1
Melt the butter in a saucepan and stir in the 50g of the flour to form a thick paste.

STEP 2
Pour in the Thatchers Haze continually stirring into the thick paste. Gradually add the milk, stirring continuously to ensure there are no lumps. Cook over a low heat for 5 – 7 minutes until thickened.

STEP 3
Take off the heat and add the cheese and chorizo, stirring thoroughly to incorporate all the ingredients. Spoon the mixture onto a baking tray lined with parchment paper. Cover with cling-film and allow to cool in the fridge for at least 2hrs (or alternatively, make the day before).

STEP 4
When the mixture has cooled and set, divide and roll into 20 equal-sized balls. Ensure your hands are well floured.

STEP 5
Place the remaining flour, egg and breadcrumbs in their own individual bowls and a plate ready with a little parchment paper. Take each ball, firstly rolling in the flour, then the egg and finally the breadcrumbs, ensuring they are sufficiently coated.

STEP 6
Heat a large pan of oil ready for frying – the oil needs to be about 5 – 7cm deep. Test the oil is hot by placing in a small piece of bread – if it immediately sizzles, the oil is ready. Carefully place the croquetas, in batches of 5, into the hot oil. Fry for 2 minutes until golden.

STEP 7
Remove the croquetas from the oil using a slotted spoon and place on kitchen towel to soak up any excess oil. Serve immediately or allow to cool and reheat in a medium oven for 10 minutes if making in advance.

STEP 8
Serve alongside a generous bowl of Wyke Farms chutney for dipping, and a glass of Thatchers Family Reserve wine.