Mashed Potato


  • All-Purpose Flour 75.0 g
  • Milk 100.0 g
  • Salt 5.0 g
  • Black Pepper 1.0 g


  • Onion, diced 50.0 g
  • Beef Chorizo 125.0 g
  • Manchego Cheese, shredded 125.0 g


  • All-Purpose Flour 200.0 g
  • Chicken Egg, beaten 4.0 pc
  • Panko Bread Crumbs 500.0 g
  • White Pepper 1.0 g

Dipping Sauce


  • Nori 10.0 g
  • Black Sesame Seed 1.0 g
  • White Sesame Seed 1.0 g

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.



  1. Mashed Potato

    • Boil water and salt, then add Knorr Potato Flakes.
    • Whisk until the desired mashed potato consistency is achieved, then chill.
  2. Béchamel

    • Prepare béchamel sauce.
  3. 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.
  4. 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.
  5. Dipping Sauce

    • Mix in mayonnaise, gochujang and Knorr Tom Yam paste, then put aside.
  6. 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.