Pork Mince and Chorizo Croquettes
A Spanish-inspired delight with a meaty twist—these croquettes marry the smoky, spiced indulgence of Spanish chorizo with the savory depth of pork mince. Crisp on the outside, luxuriously creamy inside, they make for a sensational appetizer or a show-stopping tapa.
Equipment
Large skillet
Medium saucepan
Baking sheet
Shallow bowls (for dredging)
Food processor (optional)
Slotted spoon
Wire rack
Deep pan or fryer
Ingredients
2 tablespoons unsalted butter - preferably European-style
1 cup yellow onion - finely chopped
2 cloves garlic - minced
9 oz ground pork (minced pork) - lean, fresh- 4 oz chorizo - (Spanish) finely diced
¼ cup all purpose flour (plain flour Australia and UK)
½ cup milk - (whole) warmed
¼ teaspoon smoked paprika
¼ teaspoon ground black pepper
½ teaspoon kosher salt - to taste
2 large eggs - beaten
¾ cup breadcrumbs - fine, for coating
2 cups vegetable oil - for deep frying
Instructions
- Heat the butter in a large skillet over medium heat. Once melted, add onions and garlic and sauté for 3-4 minutes until translucent and aromatic.
- Add pork mince and chorizo to the skillet. Cook for 6-8 minutes, breaking it up with a wooden spoon until browned and cooked through.
- Sprinkle in the flour and stir to coat the meat. Cook for 1 minute to remove raw flour taste.
- Gradually pour in the warm milk while stirring continuously to form a thick paste. Add smoked paprika, salt, and pepper. Mix well until the mixture pulls away from the pan. Remove from heat and let it cool completely.
- Transfer the cooled mixture to a baking sheet and refrigerate for at least 30 minutes until firm.
- Once firm, shape into small cylinders or balls. Dip each croquette into beaten egg, then roll in breadcrumbs until fully coated.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry croquettes in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on a wire rack or paper towel.
Notes
- Try substituting manchego cheese into the mix for a richer bite.
- To freeze, shape and bread croquettes, then freeze on a tray. Fry from frozen, extending cook time by 2–3 minutes.
- You can bake the croquettes instead at 400°F (200°C) for 18–20 minutes, flipping halfway through for even browning.
- For a spicier kick, choose spicy chorizo or add a pinch of cayenne.
Nutrition
Calories: 963kcalCarbohydrates: 18gProtein: 16gFat: 93gSaturated Fat: 20gPolyunsaturated Fat: 43gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 117mgSodium: 350mgPotassium: 255mgFiber: 1gSugar: 3gVitamin A: 352IUVitamin C: 3mgCalcium: 76mgIron: 2mg
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