Potato, Chorizo and Cheddar Croquettes


  • 2 medium sized Idaho® Russet potatoes, peeled and cut in 3-inch pieces
  • 1 12-ounce package pork chorizo
  • ⅓ cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 egg
  • 1 ½ tablespoons half and half
  • 4 tablespoons flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ pound cheddar cheese, cut in cubes
  • 1 cup bread crumbs
  • vegetable oil


  1. Fill a medium pot halfway with water and bring to a boil over a high flame. Add potatoes and boil for 20 minutes or until fork tender. Drain and mash with potato ricer. Set to the side and allow potatoes to cool.
  2. In a large frying pan over medium heat, fry chorizo, breaking it up with a spatula. Stir, browning evenly. Cook for 10 minutes.
  3. Add onion and garlic to chorizo and cook for an additional 5 to 7 minutes. Remove from heat, set to the side to cool.
  4. In a small bowl, whisk together egg, half and half and flour until smooth.
  5. Pour egg/flour mixture into mashed potatoes, and stir to combine. Add salt and pepper. Mix well.|
  6. Add chorizo into mashed potatoes, mix to combine evenly. Refrigerate for 30 minutes.
  7. Scoop out a heaping tablespoon of mixture into palm of hand and insert a piece of cheddar cheese in the middle, pinching mashed potato to cover the piece of cheese entirely. Roll into a ball between both hands.
  8. Dredge potato ball in breadcrumbs. Place on a sheet of wax paper. Repeat until all potato balls have been dredged.
  9. In a large frying pan over a medium heat, add in enough vegetable oil to fill one-inch deep. Allow oil to get hot.
  10. With a slotted spoon, lower each croquette into the hot oil. Fry on each side for 1 minute or until golden brown.
  11. Remove from oil and drain on a paper towel lined plate.
  12. Serve hot.
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Yield: 10-12 Servings

Nicole Presley
Food Blogger
Presleys Pantry

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