1. Simmer the potatoes in boiling water until tender. Remove from the heat and mash until smooth, then set aside to cool.
2. Beat the mashed potato mixture with the egg yolks, 40g flour, chorizo cubes and mozzarella cheese.Season well, then cover and leave until firm and cool enough to handle.
3. Shape the mixture into 16 croquettes and place in the fridge to set for 30 minutes.
4. In three separate bowls, place the rest of the flour, the beaten eggs and the breadcrumbs with parmesan.
5. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the cheesy breadcrumb mixture.
6. Preheat the air fryer to 200ËšC. Line the croquettes in the basket leaving a bit of space between each of them and spray with a few sprays of oil.
7. Air fry for 8-10 minutes depending on the size of the croquettes or until coloured and softened in the centre.
8. In the meantime, place the smoked bacon rasher pieces in a saucepan with the cream. Season to taste and bring to a boil. Reduce the heat to low and simmer for five minutes. Remove from the heat and, using a handheld blender, blend the bacon pieces in the reduced cream.
9. Check the seasoning and set aside to cool in a serving ramekin.
10. Serve the croquettes immediately with the smokey bacon dip and a sprinkle of fresh parsley.
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Directions
1. Simmer the potatoes in boiling water until tender. Remove from the heat and mash until smooth, then set aside to cool.
2. Beat the mashed potato mixture with the egg yolks, 40g flour, chorizo cubes and mozzarella cheese.Season well, then cover and leave until firm and cool enough to handle.
3. Shape the mixture into 16 croquettes and place in the fridge to set for 30 minutes.
4. In three separate bowls, place the rest of the flour, the beaten eggs and the breadcrumbs with parmesan.
5. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the cheesy breadcrumb mixture.
6. Preheat the air fryer to 200ËšC. Line the croquettes in the basket leaving a bit of space between each of them and spray with a few sprays of oil.
7. Air fry for 8-10 minutes depending on the size of the croquettes or until coloured and softened in the centre.
8. In the meantime, place the smoked bacon rasher pieces in a saucepan with the cream. Season to taste and bring to a boil. Reduce the heat to low and simmer for five minutes. Remove from the heat and, using a handheld blender, blend the bacon pieces in the reduced cream.
9. Check the seasoning and set aside to cool in a serving ramekin.
10. Serve the croquettes immediately with the smokey bacon dip and a sprinkle of fresh parsley.