Smokey Chorizo And Potato Croquettes

1. 1

   Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.

2. 2

   In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.

3. 3

   Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).

4. 4

   Dip each ball into the other beaten egg, then the breadcrumbs.

5. 5

   In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.

6. 6

   Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked -- cooking in small batches keeps the croquettes from crumbling while they're frying.

7. 7

   For the avocado aioli, put all the ingredients into a blender and puree until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.