Place the potatoes in a pot and cover with salted water. Place over high heat and boil for 20 minutes, or until softened. Drain and allow to sit out for 1-2 minutes to evaporate the rest of the water.  

Mash the potatoes using a potato masher, add the butter, milk, salt and white pepper, mix until well combined.  

Place a frying pan over medium-high heat with 2 tsp of olive. Add the chorizo and sauté for 4 mins until golden brown. Add the chorizo to the mash and mix it through. Transfer the chorizo mash to a tray and allow to cool in the freezer for 15 minutes, until it reaches room temperature. 

Once cold, take approximately 1 tbsp of the potato mixture and stuff with a piece of the mozzarella. Roll it into a ball, set aside and repeat with remaining mash and mozzarella.  

Place the flour, eggs and panko into three different bowls.  

Roll each of the balls first in the flour, follow by egg and finish with the panko. Set aside on a plate. 

Repeat this crumbing process a second time, but this time only through egg wash and panko. 

Heat up the oil in a medium size saucepan or in a deep fryer until the oil is hot approximately 180°C. Add the croquettes and cook for 2 minutes until golden brown. Set aside.  

Place a medium size frying pan over high heat with the olive oil and add the capsicum, onion and garlic. Sauté for 5 minutes until tender. 

Add the salt, sugar, paprika and tomatoes. Cook for further 5 minutes until caramelised and lightly burnt.  

Add the vinegar and let it cook off for 2 minutes. Remove from heat and set aside to cool slightly, then blitz with a stick blender until smooth.  

Serve croquettes hot with the capsicum sauce.