6. Fry the Croquets in batches, turning them over halfway through, until they are golden brown and crispy. Drain, and set them on a paper lined plate to drain. You can also keep them warm in the oven if you are cooking a lot at once.et, or even make them into small balls for amuse-bouche to serve with cocktails etc.. They would also be wonderful with fresh salad leaves, Spanish olives and a glass or two of chilled Fino Sherry. Once made they can be frozen, you just need to defrost them before reheating in a warm oven. For a twist on the basic recipe, you can also add small cubes of Manchego cheese to the croquet mixture before frying or perhaps tuff each croquet with a green pitted olive for an extra taste dimension. You can add breadcrumbs to the Romesco sauce for a more traditional sauce.

INGREDIENTS

· CHORIZO CROQUETS:

· 3 large potatoes, peeled, boiled and mashed with 1 teaspoon of olive oil

· 4 links of fresh Spanish Chorizo link sausages, very finely diced

· 2 shallots, peeled and finely diced

· 2 tablespoons freshly chopped parsley

· 1 teaspoon garlic granules, NOT salt

· 1 teaspoon smoked paprika

· 1/2 teaspoon salt

· 1 large free range egg, beaten

· Flour, I used rice flour

· Natural fine bread crumbs

· Vegetable oil for frying

INSTRUCTIONS

1. Fry the chorizo and shallots in a little olive oil for 4 to 5 minutes, over a low to medium heat, until the chorizo is cooked and the shallots are translucent. Remove from the heat.

2. Mix the cooked chorizo and shallots with the mashed potatoes, parsley, garlic granules, smoked paprika and the salt until is all amalgamated. Chill the mixture for up to 4hrs, or overnight.

3. When you are ready to cook the Croquets, shape them using floured hands into small oval shapes, weighing about 50g each, you should get between 14 and 16 Croquets.

4. Dip each one into the flour, then the beaten egg, and finally the bread crumbs to coat them. Set them to one side and continue until all the mixture is finished.

5. Heat up the vegetable oil in a deep frying pan or sauté pan, until a small piece of bread turns golden brown when added.

6. Fry the Croquets in batches, turning them over halfway through, until they are golden brown and crispy. Drain, and set them on a paper-lined plate to drain. You can also keep them warm in the oven if you are cooking a lot at once.

7. Serve them warm with Pintxo sticks, and the Romesco sauce for dipping.