Chorizo Croquette with Pea Guacamole
This recipe for Chorizo Croquette with Pea Guacamole from Tony Tobin is amazing! Delicious and very moreish, its a dish you won't want to share!
Ingredients
- 6 cooking chorizo
- 150 g frozen peas
- 4 pequillo peppers
- Plain flour
- Beaten egg
- Panko breadcrumbs
For the guacamole:
- Olive Oil
- 200g peas
- 1 teaspoon Finely chopped shallot
- 4 basil leaves
- 4 mint leaves
- 50 mls double cream
- ½ avocado flesh
Method
Simmer the chorizo in water for 10 minutes until nicely cooked. Allow to cool slightly, peel off the skin and coarsely chop with a knife.
Cook the peas in salted water for 2 minutes, cool in cold water, drain and coarsely chop and add to the chorizo. Coarsely chop the piquillo peppers and add to the chorizo. Mix well and check seasoning. Chill for 1 hour then roll them into 4 balls.
Pass through flour, beaten egg and then panko crumbs. Set aside.
Sweat shallots in a little olive oil until soft, add the peas, basil and mint and cook for 2 minutes, add the cream and bring to the boil. Remove from heat and liquidise together with the avocado. Deep fry the croquettes at 160 degrees until golden brown. Serve hot with the pea guacamole.
Ingredients
- 6 cooking chorizo
- 150 g frozen peas
- 4 pequillo peppers
- Plain flour
- Beaten egg
- Panko breadcrumbs
For the guacamole:
- Olive Oil
- 200g peas
- 1 teaspoon Finely chopped shallot
- 4 basil leaves
- 4 mint leaves
- 50 mls double cream
- ½ avocado flesh
Method
Simmer the chorizo in water for 10 minutes until nicely cooked. Allow to cool slightly, peel off the skin and coarsely chop with a knife.
Cook the peas in salted water for 2 minutes, cool in cold water, drain and coarsely chop and add to the chorizo. Coarsely chop the piquillo peppers and add to the chorizo. Mix well and check seasoning. Chill for 1 hour then roll them into 4 balls.
Pass through flour, beaten egg and then panko crumbs. Set aside.
Sweat shallots in a little olive oil until soft, add the peas, basil and mint and cook for 2 minutes, add the cream and bring to the boil. Remove from heat and liquidise together with the avocado. Deep fry the croquettes at 160 degrees until golden brown. Serve hot with the pea guacamole.
