Chorizo Croquettes with Garlicky Aioli

Chorizo Croquettes with Garlicky Aioli

These chorizo croquettes are genuinely one of the snacks we're most proud of, and we make them any time we want to seriously impress people without letting on how achievable they are. You get this crispy, golden shell and then the inside is soft, smoky and rich with that deep paprika-spiced chorizo flavour. The garlicky aioli on the side is creamy and punchy and honestly you'll want to dip everything in it forever. They're perfect for a party spread, a big weekend snack situation, or just because you fancy something a bit special on a Tuesday night. Trust us, once you've made these you'll be finding excuses to make them again.

Cook: 70 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large baking tray
  • Food processor
  • Large mixing bowl
  • Potato masher
  • Large saucepan for frying
  • Roast garlic cloves for 10-15 minutes & cool before blending

Ingredients

  • 2 tsp smoked paprika
  • 3 tbsp tapioca flour
  • 450g Yukon Gold potatoes
  • 60ml almond milk
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • Salt & pepper to taste
  • 220 Heura X Bosh! Chorizo Burgers
  • salt
  • 450g Yukon Gold potatoes
  • 230ml almond milk
  • 90g plain flour
  • 90g breadcrumbs
  • vegetable oil for frying
  • 200g plant-based mayonnaise
  • 5 garlic cloves
  • Juice of 1 lemon
  • Handful of chives

Method

1

Make the aioli

  • Place the garlic cloves in the oven and roast for 10-15 minutes until soft
  • Once cooked, peel the garlic cloves and place into a powerful food processor, along with the mayonnaise, the juice of 1 lemon and a pinch of salt
  • Blend until smooth
  • Once smooth, cover and place in the fridge until needed
2

Roast the potatoes

  • Place the potatoes into a large baking tray and poke each with a fork a few times
  • Roast for 40-45 minutes until soft
  • Once cooked, remove from the oven and leave to cool
3

While the potatoes cook, start the croquette mixture

  • Peel and dice the onion and garlic
  • Place a large pan over a medium heat and add a drizzle of olive oil
  • Once warm, add the diced onion, garlic and a pinch of salt
  • Mix well and cook for 5-10 minutes or until the onion begins to feel soft
  • At this point, crumble in the Heura X BOSH! Chorizo Burger and add the paprika
  • Mix well and cook for 5-6 minutes
  • Heat the tapioca flour by placing the tapioca flour and 60ml almond milk into a pan over a medium heat
  • Cook for 5-10 minutes, or until the tapioca flour begins to feel sticky
4

While the tapioca flour is heating, mash the potato

  • Once the potatoes have cooled, peel them and spoon into a large mixing bowl and mash until really soft
  • Add in the tapioca flour milk and a good pinch of salt and pepper
  • Finally mix through the cooked chorizo and onion, mix well until everything comes together
  • Leave to one side to cool
5

Prepare the croquettes

  • In a separate bowl, mix together the plain flour and 230ml almond milk to make a smooth batter
  • In another bowl, add the breadcrumbs
  • Once the mixture is cool enough to handle, dampen your hands slightly and use them to shape the potato mixture into small croquette shapes
  • Dip each into the batter before finally dipping into the breadcrumb mixture

Cook the croquettes

  • In a large saucepan, heat a layer of vegetable oil
  • Once hot enough to fry, cook the croquettes for about 5-7 minutes each, rotating halfway through until all sides are golden and delicious
  • Finally slice the chives, and once the croquettes are cooked, transfer them straight to a serving plate and sprinkle with some sliced chives
  • Serve with the aioli on the side

Tips & Variations

  • Make the aioli ahead: We always make the aioli the night before if we can. It gets even better as the roasted garlic mellows into the mayo overnight, and it means one less thing to think about on the day.
  • Don't skip the chilling step: Once you've shaped your croquettes, give them a good 30 minutes in the fridge before you fry them. It really helps them hold their shape in the pan and stops them falling apart on you.
  • Breadcrumb tip: Panko breadcrumbs give you the best crunch here if you can find them. Regular breadcrumbs work fine but panko takes the texture to another level.

Why This Works

The trick here is starting with properly roasted potatoes rather than boiled ones, because roasting drives off the moisture and gives you a much denser, more flavourful base that holds together beautifully when you shape and fry the croquettes. What really makes these sing is the smoked paprika in the chorizo mix, it gives that deep warmth that runs through every single bite. The double coating of breadcrumbs is also a game changer for getting that proper crunch on the outside.