Chorizo croquettes
- time
- 1 h
- people
- 4
- difficulty
- High difficulty
elaboration
- Chop the onion into very small pieces and fry it with the butter in a frying pan. Add the finely chopped chorizo and flour to the mixture.
- When the mixture is ready, add the milk while stirring. Adjust the salt, pepper and nutmeg.
- When the béchamel sauce has thickened, place it on a cooling tray and put it in the fridge for about 8 hours.
- Ball the dough into balls and dredge in breadcrumbs, beaten egg and then in breadcrumbs again. Fry in plenty of hot oil and they are ready to eat!
- 1L milk
- 120g chorizo
- 100g flour
- 100g butter
- 1 big oniion
- Salt, pepper and nutmeg
- Bread crumbs
- 3 eggs L size
- Oil for frying
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