Chorizo Croquettes with Garlic Aioli
Prep time: 1 hour 15 minutes
Cook time: 15-20 minutes
1 package of soy chorizo (preferably the Trader Joes brand)
1/4 cup chopped onion
2 large russet potatoes (or 3 medium)
3 tbsp almond milk
salt and pepper
1 cup bread crumbs
3 garlic cloves roasted
3/4 cup cashews, soaked
3-4 tbsp almond milk (enough to get the blender going)
1 tbsp nutritional yeast
1/2 tsp salt
Bring a large pot of water to boil. Peel and chop the potatoes into 2 inch pieces. Once soft, drain water and mash potatoes with 3 tbsp almond milk. Place in the refrigerator to cool for 1 hour.
Meanwhile, cook the onion over medium heat in 1 tsp olive oil. After 2 minutes, add the chopped chorizo. You can do this while the mashed potatoes are cooling and then let the onion and chorizo cool as well. Add the onion/chorizo mixture, salt, and pepper to the mashed potatoes. Mix until combined. Form mixture into balls with your hands, slightly bigger than a golf ball. Roll balls in bread crumbs to coat.
Bake in oven at 350F for 15-20 minutes until crispy on the outside. You may need to rotate halfway through.
While baking the croquettes, prepare your garlic aioli by blending all ingredients in a blender until smooth. Serve with the croquettes.
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.