• 1 (about 120g) chorizo, finely chopped
  • 100g butter
  • 100g (2/3 cup) plain flour
  • 375ml (1 1/2 cups) milk
  • 2 tablespoons chopped fresh continental parsley
  • 40g (1/4 cup) plain flour, extra
  • 2 eggs, lightly whisked
  • 160g (2 1/4 cups) fresh breadcrumbs
  • Light olive oil, to deep-fry
  • Step 1 Cook the chorizo in a non-stick frying pan over high heat, stirring occasionally, for 3 minutes or until crisp. Transfer to a plate lined with paper towel.
  • Step 2 Melt the butter in a medium saucepan over medium-high heat until foaming. Stir in the flour for 1 minute. Remove from heat. Stir in one-third of the milk. Gradually stir in remaining milk until the mixture thickens. Stir over medium-high heat for a further 2 minutes or until very thick.
  • Step 3 Stir in the chorizo and parsley. Season with pepper. Transfer to a shallow container. Set aside to cool slightly. Cover and place in the fridge for 4 hours or overnight to set.
  • Step 4 Place the extra flour, egg and breadcrumbs in separate bowls. Use floured hands to roll tablespoonfuls of chorizo mixture into 8cm-long croquettes. Roll each croquette in flour and shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper.
  • Step 5 Add oil to a large saucepan to come 5cm up the side of the pan. Heat to 170C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 20 seconds). Cook croquettes, in 3 batches, turning occasionally, for 1-2 minutes or until golden and heated through. Transfer to a tray lined with paper towel.