Potato, Chorizo & Manchego Spanish Croquettes with Garlic Cream Cheese


Prep time: 1hr + cooling time

Cooking time: 10mins

Makes approx. 30 croquettes


  • 1 chorizo
  • 500g Sebago potatoes
  • 100g butter
  • 200ml cream
  • 150g Manchego cheese
  • 2 cups sourdough breadcrumbs or any other
  • 4 eggs
  • 1 cup plain flour
  • Salt & pepper
  • Olive oil
  • 150g cream cheese
  • ¼ bunch chives
  • 2 garlic cloves
  • 1lt deep frying oil


  1. Wash and peel the potatoes, cut them into 5cm pieces, and place in a pot with salted water, just enough to cover them. Bring to the boil and cook for approx. 25-30mins until soft.
  2. Meanwhile, dice the chorizo into small ½ cm cubes. Using a small frying pan, cook the chorizo for 5mins, on medium-high heat, until crispy and golden. Set aside.
  3. Place the cream cheese in a bowl, peel and crush the garlic and add to the bowl. Add 3 Tbsp of milk or cream, season with salt and pepper, and mix well using a whisk. Finely chop the chives and add ½ of it to the cream cheese and save the rest for garnishing.
  4. Once the potatoes are soft and cooked, drain well. In the same pot, add the butter and the cream and heat up without bringing to a boil. Using a potato masher, mash the potatoes together with the butter and cream. Once the mash is smooth and creamy, add the chorizo with the oils, to the mash, then grate ¾ of the Manchego cheese and mix through.
  5. Place the mash onto a flat tray, evenly spread out, and into the fridge to cool for at least 2hrs or overnight. Meanwhile, place the eggs into a bowl and mix, place the flour into another bowl and the breadcrumbs into another bowl.
  6. Once the mashed potato is cold, using a tablespoon or an ice cream scoop, portion the mash into balls approx. 30g in size. Roll them into a cylinder shape. It’s time to crumb the croquettes; cover with the flour and shake off the excess, then into the egg mixture and into the breadcrumbs.
  7. Place the deep-frying oil into a medium-size pot or a deep fryer, heat up to medium-high heat, and once hot place the croquettes in, 4 at a time. Deep fry for about 30 to 40 seconds until crispy and golden brown, serve warm with garlic cream cheese.