Chorizo and Manchego Croquetas

Bells Kitchen

13 July 2021

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Chorizo and Manchego Croquetas

The spiciness and soft texture of the cooking chorizo works really well with the nutty Manchego cheese, with the addition of green pepper to add a hint of texture and bitterness for a really tasty tapas.
Makes approx. 18
Prep Time 30 mins
Cook Time 20 mins
Chill Time 4-24 hours 1 d
Course Main Course, Snack
Cuisine Mexican


For the filling

  • 75 g butter
  • 75 g plain flour
  • 1500 ml whole milk
  • 2 banana shallots or a small onion, finely chopped
  • 100 g soft cooking chorizo
  • 100 g Manchego cheese grated
  • 1 small or ½ large green pepper – finely diced
  • 1 tbsp double cream
  • Salt & white pepper to taste

For the coating

  • 2 large eggs
  • 50 g plain flour
  • 150 g panko breadcrumbs
  • sunflower or vegetable oil, for deep frying

For the smoked paprika mayo

  • 200 g mayonnaise
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • Pinch of salt



  • Warm the milk in a non - stick saucepan– once hot but not boiled set to one side.
  • Fry the finely chopped green pepper in a little olive oil until soft – set aside.
  • Melt the butter in a medium saucepan and gently fry the shallot for 3 mins or until lightly coloured. Stir in the flour and cook for 1 minute – stirring so as not to stick.
  • Gradually add the milk in 3 to 4 stages stirring constantly to prevent lumps and cook over a low heat for 5 mins until thick and glossy.
  • Stir in the chorizo, cheese, cream, and the green pepper. Season with salt and white to taste.
  • Cook for about 10 mins more until the cheese melts and the chorizo is well mixed in, stirring constantly.


  • Pour onto a deep lined baking tray or dish and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight.
  • The mixture needs to be stiff to form the croquetas. Take a dessert spoon of the mixture and, with wet hands, roll into oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
  • Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins.


  • Meanwhile, make the smoked paprika & lemon mayo by combining the ingredients together.


  • Fill a large saucepan with approx. 1-2 inches of sunflower or vegetable oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Test a little of the crumbs in the oil to check the temperature if they sizzle and turn golden in 20 seconds the oil is ready.
  • Do not overheat and do not leave hot oil unattended.
  • Lower 4-6 croquets into the oil and cook for 1.5 mins or until golden brown, turning if necessary. Transfer to a baking tray lined with kitchen paper to absorb excess oil and continue cooking the rest.
  • Serve with the smoked paprika & lemon mayo for dipping.
Keyword chorizo, spicy

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