Beef Chorizo and Manchego Croquettes with Gochujang-Tom Yam Mayo
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 yam—delicately balanced with creamy mayonnaise.
Ingredients
Mashed Potato
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Water 750 ml
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Butter 100 g
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Cream 200 g
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Salt 10 g
Béchamel
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All-Purpose Flour 75 g
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Milk 100 g
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Salt 5 g
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Black Pepper 1 g
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Butter 100 g
Filling
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Onion, diced 50 g
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Beef Chorizo 125 g
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Manchego Cheese, shredded 125 g
Croquettes
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All-Purpose Flour 200 g
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Chicken Egg, beaten 4 pc
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Panko Bread Crumbs 500 g
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Salt 5 g
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White Pepper 1 g
Dipping Sauce
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Gochujang 40 g
Plating
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Nori 10 g
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Black Sesame Seed 1 g
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White Sesame Seed 1 g
Preparation
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Mashed Potato
- Boil water and salt, then add Knorr Potato Flakes.
- Whisk until the desired mashed potato consistency is achieved, then chill.
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Béchamel
- Prepare béchamel sauce.
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Filling
- Heat butter, then sauté onions and chorizo until fragrant.
- Add salt and pepper and whisk in béchamel.
- Cook while consistently stirring, then pour hot milk and manchego cheese.
- Mix until all ingredients are combined, then chill.
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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.
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Dipping Sauce
- Mix in mayonnaise, gochujang and Knorr Tom Yam paste, then put aside.
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Plating
- Spread the gochujang-tom yam mayo on the plate, then place the croquettes on top.
- Add a small dollop of mayonnaise on top, then garnish with nori and a mix of black and white sesame seeds.
