Cod and chorizo croquettes

COD AND CHORIZO CROQUETTES

Output: 30 units - Preparation time: 5 minutes - Cooking time: approx. 15 minutes

Ingredients

• 400 g (13 1/2 oz) fresh cod
• 3 eggs, yolks removed
• 375 ml (1 ½ cups) flour
• 375 ml (1 ½ cups) milk
• 125 ml (1/2 cup) chorizo, finely chopped
• 125 ml (1/2 cup) bell bell pepper, finely diced
• 125 ml (1/2 cup) onion, finely chopped
• 2 garlic cloves, minced
• 5 ml (1 tsp.) sweet paprika
• 30 ml (2 tbsp.) baking powder
• salt and pepper to taste

Jalapenos chutney

• 250 ml (1 cup) jalapenos, seeds and membranes removed, chopped
• 125 ml (1/2 cup) onion, chopped
• 45 ml (3 tbsp.) canola oil
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) honey / sugar / maple syrup
• 60 ml (4 tbsp.) white vinegar
• salt and pepper to taste

Preparation

1. Place fish in a pot of boiling water and poach for 5 minutes. Remove, drain and cool.
2. Flake the fish with a fork.
3. In a hot pan, sauté chorizo until crisp. Remove and cool.
4. In a bowl, whisk together egg yolks, flour and milk.
5. Add fish, chorizo, bell pepper, onion, garlic, paprika, baking powder, salt and pepper.
6. Preheat 1" of oil in a frying pan or deep-fat fryer to 190°C (375°F).
7. Using a tablespoon, scoop a portion of the prepared mixture into the hot oil and fry until golden-brown, about 1 minute.
8. Remove and drain on paper towels.
9. Meanwhile, in a saucepan, sauté the jalapenos and onion in a little oil for around 5 minutes.
10. Add the garlic, honey and vinegar and simmer over medium heat for a further 5 minutes. Check seasoning.
11. Serve the croquettes with the prepared chutney.