This is an easy cooking recipe that makes use of Spanish beef chorizo combined with the nutty taste of Manchego to create fried bites of meaty goodness paired with the sour-spiciness of Gochujang and Tom Yum— delicately balanced with creamy mayonnaise.
Portion: 2
INGREDIENTS:
Batter/ Mashed Potato:
- 750 ml water
- 250 g Knorr Mashed Potato Flakes
- 100 g butter
- 200 g cream
- 10 g salt
Béchamel:
- 75 g all-purpose flour
- 100 g milk
- 5 g salt
- 1 g black pepper
- 100 g butter
Filling:
- 50 g onion, diced
- 125 g beef chorizo
- 125 g Manchego cheese, shredded
Croquette:
- 200 g all-purpose flour
- 4 chicken eggs, beaten
- 500 g Panko bread crumbs
- 5 g salt
- 1 g white pepper
Dipping Sauce:
- 200 g mayonnaise
- 40 g gochujang
- 5 g Knorr Tom Yam paste
Garnish:
- 10 g nori
- 1 g black sesame seed
- 1 g white sesame seed
STEPS:
1. Mashed Potato: Boil water and salt, then add Knorr Mashed Potato Flakes. Whisk until the desired mashed potato consistency is achieved, then chill.
2. Filling: Heat butter, then sauté onions and chorizo until fragrant. Add salt and pepper and whisk in the flour. Cook while consistently stirring, then pour hot milk and Manchego cheese. Mix until all ingredients are combined, then chill.
3. Making Croquettes: Combine equal parts mashed potato and filling and flatten in a tray. Freeze for 4 hours, then shape like a ping-pong ball. Coat evenly in flour, then egg and panko and freeze. Fry at 180 C until golden brown.
4. Dipping Sauce: Mix in mayonnaise, Gochujang and Knorr Tom Yam paste, then put aside.
5. Plating: Spread the gochujang-tom yam mayo on the plate, then place the croquettes in top. Add a small dollop of mayonnaise on top, then garnish with nori and a mix of black and white sesame seeds.
Add a creative spin to mom’s cooking by incorporating beef chorizo for added meatiness, and use Asian flavours for the dipping sauce to create a dish that kids and adults alike can enjoy.
