Festive Canapés: Manchego and Chorizo Croquetas

My mini series on Christmas nibbles continues... today we have a classic from Spain which are a lot easier to make than you might think!

The croqueta: Crunchy, fried breadcrumbs on the outside, giving way to oozy, gooey goodness in the middle - heaven! My version uses that tangy Spanish cheese Manchego as well as the classic chorizo. As you will see from the 'TIP', these can be made well in advance making them perfect for entertaining.

Festive Canapés: Manchego and Chorizo Croquetas

Makes 30

75g butter

75g plain flour

500ml whole milk

80g manchego, finely chopped

200g chorizo, chopped into tiny pieces

3 eggs, beaten

100g plain flour

200g panko breadcrumbs

vegetable oil, for deep frying

sea salt and freshly ground black pepper

Melt the butter in a pan until it starts to form and change colour. Stir in the flour to make a thick paste and continue to cook, stirring constantly, for 5 minutes.

Gradually stir in the milk until you have a smooth sauce. Simmer for 10-15 minutes. Add the cheese and stir until melted, then stir in the chorizo and season really well with salt and pepper. Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could do it the day before.)

Put the beaten egg on one plate, plain flour on another and breadcrumbs on another. Once solid, cut the mix into 30 even squares, with a sharp knife. Roll the cubes in the egg then the flour then the crumbs. You will need to do this in batches. Put the coated croquetas back into the fridge for 15-20 minutes to firm back up.

Fill a wok or large saucepan half full with oil and heat to 180C (or until a cube of bread browns in 30 seconds), then deep fry the croquetas in batches for 2-3 minutes until golden. Scoop out and drain on kitchen paper. Serve warm with a glass of sherry, if you like.

TIP: You can freeze the croquetas mix at the end of stage two for up to 4 months. Cut it up when still frozen (this actually makes it easier) and, if you work quick enough, you won't need to re-chill at the end of stage three.