Chorizo Croquettes with Garlicky Aioli

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

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

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

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

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