Chorizo + Pumpkin Croquettas
Out of the entire Flavors of Spain series this may just be my favorite recipe but I am honestly scared to say that too soon because we haven't even gotten to the paella just yet - these are Spanish style croquettas !
When we visited Spain last year my partner and I was so excited to try so many different variations of these. My favorite flavor combo I tried was a pumpkin chorizo one so naturally you know I had to create my own for this series because pumpkin and chorizo are literally some of my favorite things so marrying them together is just a match made in heaven.
The base is essentially mashed potatoes and you can pay around with the other components - mushroom croquettas are also really popular as we kept finding them everywhere. Luckily I made a big batch of these because I will be eating primarily this for the foreseeable future.
What you will need
Sharp Chef Knife
1 Large Sauté Pan
Large Pot ( For Deep Frying )
Cutting Board
Potato Masher or Whisk
Squeeze Bottle ( For Garlic Aioli )
Sheet Tray w/ Parchment Paper
Food Processor
Chorizo + Pumpkin Croquettas
*serves approx. 6 people with 4 croquettas per person**recipe makes 24 croquettas that are 4 oz each**prep + cook time approx. 2 hours*Potato Mix
500 g - mashed potato without the skin ( no butter or milk )
1 1/2 tsp - salt ( or to taste )
250 g - plant-based chorizo ( I used Abbots brand )
1 1/2 cup - roasted pumpkin chunks
1/4 cup - plant-based cheddar shreds ( I used Violife brand )
1 - flax egg ( 1 tbsp flax seed + 3 tbsp hot water )
2 tbsp - all purpose flour
1 tsp - smoked paprika
1 tsp - chili powder
Breading
1/4 - egg wash ( I used a liquid vegan egg replacement Just brand diluted with 2 tbsp cold water )
1/2 cup - all purpose flour
1/4 cup - panko bread crumbs
Garnish
Chopped Cilantro
Salt
Garlic Aioli ( optional - see mentioned in previous recipe )
Instructions
Step 1 - Peel + wash potatoes + sauté chorizo + roast pumpkin
There is nothing worse than going to make something and realizing you don’t have the stuff ! Take this moment to gather everything and wash the potatoes. Once the potatoes have been cleaned, peel them and then cut them into large chunks. Boil them in salted water till cooked through. Strain and then set to the side.
For the pumpkin, peel and cut into a medium sized dice and roast them in the oven till golden brown after tossing in some oil and season with salt and pepper ( appropriately 20 minutes at 350 degrees Fahrenheit )
In a sauté pan, cook the chorizo till nice and crispy and then set to the side to cool down a bit for the following steps.
Step 2 - Process panko + chop cilantro + make flax egg
I like to make the flax egg early so it has plenty of time to get thick. In a ramekin mix 1 tbsp flax seed with 3 tbsp hot water and mix really well and let that sit for at least 10 minutes or so till it reaches a gel like texture.
Chop the cilantro to use as garnish and set to the side. Process the panko bread crumbs for a couple seconds in a food processor to chop up those big chunks into smaller ones. This just makes for a nicer final product that doesn’t have burnt panko bits.
Step 3 - Make the mix + build breading + fry station
In a large bowl mash the cooled down potatoes with a bit of salt till thoroughly mixed. From then add the chorizo, pumpkin, cheese, flour, seasoning and spices and the flax egg. Mix well to combine using a rubber spatula and then transfer the bowl to the fridge to allow all of this to firm up well all together for maybe 20 minutes.
After that start portioning each croquetta - I used a 4 oz portion scoop to ensure each one is equal size. Lay these on a sheet tray lined with parchment paper after forming each one into either a log shape or little ball. Which ever you prefer as this is really up to you, once all of the potato mix has been used and all the little croquettas have been formed - pop them in the freezer for 1 hour to help them hold their shape before frying time.
Step 4 - Fry time
For the fry station grab a pot that is good for deep frying and fill with an oil that’s good for deep frying / has a high burning point temp. I used grapeseed oil for this.
You will also need to have a bowl for the “egg” wash and another with the flour and panko mixture. For the “egg” wash I used a liquid egg product from Just brand and mixed that with a bit of cold water and it worked perfectly. Do this one at a time dipping each croquetta in the “egg” wash and then coat generously in the panko breading before frying.
I recommend frying no more than 3 at a time otherwise the oil gets too cool and it just turns into a mess - so goin low n slow here is key. Fry them till they have reached a golden color and then let them drain off that excess oil on a little rack or a plate with paper towel. Season with salt while they are still hot to make sure that seasoning really sticks on them.
Step 4 - Plate + Serve
To plate serve this with a bit of chopped cilantro on top and that’s it. These are the perfect appetizer for hosting dinner parties or little gatherings and they hold perfectly in the freezer if you want to make them in advance.
