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
Beef Chorizo and Manchego Croquettes with Gochujang-Tom Yam Mayo
−
+
$0.0
Mashed Potato
Water
/ml
750.0 ml
0%
Knorr Potato Flakes 2kg
/g
250.0 g
0%
Points
Butter
/g
100.0 g
0%
Cream
/g
200.0 g
0%
Salt
/g
10.0 g
0%
Béchamel
All-Purpose Flour
/g
75.0 g
0%
Milk
/g
100.0 g
0%
Salt
/g
5.0 g
0%
Black Pepper
/g
1.0 g
0%
Filling
Onion, diced
/g
50.0 g
0%
Beef Chorizo
/g
125.0 g
0%
Manchego Cheese, shredded
/g
125.0 g
0%
Croquettes
All-Purpose Flour
/g
200.0 g
0%
Chicken Egg, beaten
/pc
4.0 pc
0%
Panko Bread Crumbs
/g
500.0 g
0%
White Pepper
/g
1.0 g
0%
Dipping Sauce
Best Foods Real Mayonnaise 3L
/g
200.0 g
0%
Points
Gochujang
/g
40.0 g
0%
Knorr Tom Yam Paste 1.5kg
/g
5.0 g
0%
Points
Plating
Nori
/g
10.0 g
0%
Black Sesame Seed
/g
1.0 g
0%
White Sesame Seed
/g
1.0 g
0%
/
Mashed Potato
-
Water 750.0 ml
-
Butter 100.0 g
-
Cream 200.0 g
-
Salt 10.0 g
Béchamel
-
All-Purpose Flour 75.0 g
-
Milk 100.0 g
-
Salt 5.0 g
-
Black Pepper 1.0 g
Filling
-
Onion, diced 50.0 g
-
Beef Chorizo 125.0 g
-
Manchego Cheese, shredded 125.0 g
Croquettes
-
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
-
Gochujang 40.0 g
Plating
-
Nori 10.0 g
-
Black Sesame Seed 1.0 g
-
White Sesame Seed 1.0 g
Preparation
-
Mashed Potato
- Boil water and salt, then add Knorr Potato Flakes.
- Whisk until the desired mashed potato consistency is achieved, then chill.
-
Béchamel
- Prepare béchamel sauce.
-
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.
-
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.
-
Dipping Sauce
- Mix in mayonnaise, gochujang and Knorr Tom Yam paste, then put aside.
-
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.
