100 g chourico
300 g leftover mashed potato
1 handful(s) pitted black olives
2 sprig(s) fresh chives
1 handful(s) grated parmesan
1 handful(s) flour
1/2 handful(s) roasted peppers, drained
2 sprig(s) basil
1 squeeze honey
1 glug(s) milk or cream
2 l vegetable oil for the fryer
Preheat fryer to 170°C.
PREP AND FRY CHOURICO
Take the skin off the chourico (optional)and dice. Fry in a hot pan until it colours and the oil start to release, then take off the heat to cool.
FINISH CROQUETTE MIX
Chop the olives and chives and mix into the mash with the chourico and its oil.
Mould the mixture into stubby sausage (croquette) shapes.
Roll in the dusting of flour and fry for 2 minutes until golden and crispy.
MAKE PEPPER DIP
Blitz the peppers with basil and honey and then add the milk.
Drain the croquettes on a paper towel. Serve on a bed of rocket with the red pepper dip. Serves 4 as a starter