A croqueta party is a seriously good business - the bechamel needs to be smooth and silky with the crunch factor coming through from the battered outer shell. The Chefs' Line
- 2 Dutch cream potatoes, peeled and chopped
- Olive oil
- 3 rashers double smoked bacon, finely diced
- 1 cured chorizo, peeled and finely diced
- ½ brown onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- pinch cayenne pepper
- 50 g butter
- 125 g (½ cup) plain flour, plus extra for dusting
- 500 ml (2 cups) milk
- 50 g (½ cup) grated Parmesan cheese
- ½ fresh jalapeno, finely diced
- ½ bunch chives, finely chopped
- 2 eggs
- 4 slices day old sourdough bread, toasted
- 1 tsp vegetable stock powder
- salt and freshly ground black pepper
- Coriander leaves, to serve
- ¼ tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp pickled jalapeno juice from the jar
- 65 g (¼ cup) sour cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hr
Place the potatoes in a saucepan of salted water over high heat. Bring to the boil, then reduce the heat to low and simmer for 10 -15 minutes or until tender. Drain and set aside.
Meanwhile, heat a drizzle of olive oil in a frying pan over medium heat. Add the bacon and chorizo and cook until golden and crisp. Remove from the pan and drain on paper towel.
Heat another drizzle of olive oil in a frying pan over medium heat. Add the onion, garlic, smoked paprika and cayenne pepper and cook until the onions are soft. Add the butter, flour, salt and pepper, then stir for 2 minutes or until well combined. Stirring continuously, gradually add the milk and cook for 5-10 minutes or until thickened. Add the potatoes, bacon and chorizo to the béchamel and use a potato masher to break up and combine well. Stir in the Parmesan, then spread over a baking paper lined tray and scatter with chopped jalapeño and chives. Refrigerate for 1 hour or until cold.
Place the extra flour in a shallow bowl. Place the eggs in another shallow bowl and lightly beat. Place the bread and stock powder into a food processor and whiz until breadcrumbs form, then place on a tray. Shape tablespoons of mixture into golf ball-sized rounds. Dust in the flour, then dip in the beaten egg and coat in breadcrumbs mixture. Refrigerate until ready to deep-fry.
For the dipping sauce, place all the ingredients in a blender and process until smooth.
Fill a deep saucepan one third full of oil and heat to 180˚C. Cook the croqueta in batches until golden and crisp. Drain on paper towel, then scatter with coriander leaves and serve with the dipping sauce on the side.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!