Delicious, Spanish-influenced Chorizo and Cheese Potato Croquettes, accompanied by a tangy, flavorful red wine sauce. Perfectly crafted for parties and a treat for every gathering.
Who doesn’t love a batch of cheesy, rich, and slightly spicy croquettes? These tasty morsels, with roots in France, are now a staple in various global cuisines, each putting its spin on the dish.
Our particular croquettes bring in elements from Spain, combining the robust flavor of chorizo, with the smoothness of the cheese, and a dusting of smoked paprika. They’re easy to handle, and each bite delivers a blend of textures – the outer crunch and the warm, creamy interior. We’re basically talking the perfect party food here folks. 
To accompany these flavorful croquettes, a red wine sauce adds an exciting, and perhaps unexpected twist. Made from red wine, balsamic vinegar, and brown sugar, the sauce kicks in a sweet and sour touch. It cuts through the richness of the croquettes, turbo-charging the overall taste and balancing the flavors.
The final touch is to pair the croquettes with a well-chosen red wine. A Spanish red, such as a Rioja or Ribera del Duero, complements the chorizo‘s smoky notes and pairs well with the red wine sauce. Now, that’s what a food and wine pairing should look like!
Chorizo and Cheese Potato Croquettes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Delicious, Spanish-influenced Chorizo and Cheese Potato Croquettes, accompanied by a tangy, flavorful red wine sauce.
Ingredients
- 2 cups mashed potatoes
- 5 oz Spanish chorizo, finely chopped
- 8 oz freshly grated sharp cheddar cheese
- 1 cup all-purpose flour
- 1 large egg
- 1 Tbsp water
- 1 1/2 cups plain breadcrumbs
- Vegetable oil
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp smoked paprika
TANGY RED WINE SAUCE
- 1 cup balsamic vinegar
- 1 cup red wine
- 1/4 cup brown sugar
Instructions
- In a small bowl. Stir together 1/2 tsp smoked paprika and 1 tsp salt. Set aside.
- In a small saucepan, combine balsamic vinegar, red wine, and brown sugar. Whisk until the sugar is dissolved. Bring to a boil and reduce to a simmer, cooking until the sauce has thickened, approximately 5 to 8 minutes.
- In a large bowl, stir together potatoes, 1/4 tsp salt, pepper, chorizo, and cheddar. Set aside.
- Add flour to one bowl, beat egg and water together in another bowl and breadcrumbs in a third bowl.
- Heat 3 inches of vegetable oil in a heavy-bottomed pot over medium-high heat.
- Form 2-inch logs out of the potato and chorizo combination. Dredge the logs first in flour, then egg wash, and finally in breadcrumbs. Working in batches, fry until golden on all sides, approximately 2 minutes, and remove to a paper towel lined plate. Season with paprika salt. Serve with red wine dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
