Step 1

If using fresh chorizo, peel and chop into small pieces. Cook in a non-stick pan over low heat. If using hard chorizo, just peel the skin off and dice into small pieces.

Step 2

Mix the parmesan, egg, flour, paprika powder, chilli powder, salt and pepper into the mashed potato until well combined and then fold in the chorizo.

Step 3

Line up a flat plate, two bowls and a sheet pan lined with oven paper for the coated croquettes: transfer the flour to the first plate; whisk the egg in the second bowl; and the breadcrumbs in the third dish.

Step 4

Divide the mash mix into 35 gram portions and roll each into a sausage shape as you make each croquette.

Step 5

Roll the croquette in the flour ensuring it’s completely covered in flour.

Step 6

Dip the croquette into the egg wash. Pull out and let drip.

Step 7

Roll the croquette into the panko breadcrumb mix, pushing gently to ensure its completely covered in crumbs.

Step 8

Move the croquette to the sheet pan, then repeat with the other croquettes.

Step 9

When you are finished with all the croquettes, place the sheet pan in the fridge for at least half an hour to firm up and dry the croquettes slightly.

Step 10

When ready to deep-fry, half-fill a deep saucepan with the oil and heat to 180°C (350°F) before placing a few croquettes gently into the oil.

Step 11

It should take around 3 minutes go get them golden brown.

Step 12

Place on another sheet pan lined with paper towels until all croquettes are cooked.

Step 13

Serve with aioli.