Chorizo, Wild Garlic and Brie with Black Pepper Croquettes and Lemon Aioli

A fantastic midweek recipe, as featured in the ‘Taste of the West Country‘ recipe book.

For the Croquettes:

  • 750g floury potatoes
  • 100g chorizo
  • 50g wild garlic leaves, washed
  • 1 tbsp butter
  • 50g Brie (with Black Pepper if available)
  • 1 tsp cayenne pepper
  • 2 eggs, beaten
  • 150g Panko breadcrumbs
  • Plain flour for dusting
  • Sunflower oil for frying
  • Salt and pepper

For the Lemon Aioli:

  • 1 small garlic clove, minced
  • 2 large egg yolks
  • 1 tsp Dijon mustard
  • 100ml extra-virgin olive oil
  • 100ml sunflower oil
  • Zest of 1 small lemon
  • Lemon juice to taste
  • Salt and pepper

To make the lemon aioli

Mix the oils together in a jug. Put the egg yolks, mustard and a squeeze of lemon juice into a bowl and blend using a hand-held blender. Slowly drizzle the oils into the mixture until thick and a pale yellow. Add the garlic, lemon zest and season with salt and pepper. Add a squeeze of lemon juice to thin the mixture down if necessary.

To make the croquettes

Peel the potatoes, cut into small chunks and put into a saucepan. Cover with water, add a little salt and bring to the boil. Cook until tender: for about 12 to 15 minutes. Drain in a colander and leave to stand for a few minutes.

Chop the chorizo into small dice. Cut the wild garlic leaves in half down the middle, then roughly slice.

Once the potatoes are cooked, return them to the pan with the butter, season with salt and pepper and mash until smooth. Stir the chorizo and wild garlic through the mash and chill in the fridge for at least 30 minutes to allow the mixture to firm up.

Put the flour and cayenne pepper, along with a pinch of salt, into a bowl. In another bowl add the beaten eggs and in a third bowl add the Panko breadcrumbs.

Take a tablespoon of the potato mixture and press a piece of brie cheese into the centre. Roll into a cylinder shape and coat in the flour, shaking off any excess. Then dip into the egg wash, allowing the excess egg to drip back into the bowl before coating the croquette in the Panko breadcrumbs. Repeat with the remaining mixture until you have 12 equal-sized portions.

Heat some light oil in a large saucepan. The oil is hot enough when a piece of Panko browns within a minute or so. Once the oil is hot, carefully place the croquettes into the pan and cook until golden brown. Serve immediately with the lemon aioli.

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