Nduja & Vintage Cheddar Croquettes with Smoked Onion Mayonnaise Aisling Larkin ndc

Chorizo and Cheddar Potato Croquettes

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  • 500 g potatoes peeled and diced
  • 50 g butter
  • 50 g flour
  • 200 g chorizo diced & blitzed ( or nduja )
  • 150 g Irish mature cheddar cheese grated
  • 20 g roast garlic confit 1 bulb & 1tbsp olive oil
  • 1 egg beaten
  • 50 g flour
  • 50-100 g breadcrumbs
  • Salt and pepper to taste
  • Oil for frying
  • 4 jambon / serrano ham


  • Boil the potatoes in a large pot of salted water until tender. Drain and mash the potatoes in a bowl. Stir in the butter and allow this to melt all the way through. Sprinkle in the flour and combine well. Season.
  • If using chorizo, fry the chorizo until a little crispy and blitz (or chop) into a very fine crumb. Add the chorizo and grated cheddar cheese to the mashed potatoes and mix well.
  • Shape the mixture into small croquettes.
  • Dip each croquette into flour, then into the beaten egg, then coat with breadcrumbs.
  • Heat oil in a frying pan over medium heat. Fry the croquettes until golden brown on all sides.
  • Serve the chorizo and cheddar potato croquettes hot with a dollop of Irish Builin Blasta smoked onion mayonnaise, a small strip of Serrano ham and finely diced chive.

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