Spicy chorizo croquettes

Heat the milk in a saucepan until almost at boiling point. Set aside.

In a separate saucepan, melt the butter over medium heat and add the chopped onion. Cook until the onion is translucent, about 15 minutes.

Add the chorizo and flour to the onion and cook while stirring, 3 – 5 minutes.

Whisk in the hot milk, a little at a time (about 50ml batches). Once all the milk is mixed in, whisk until it reaches a thick consistency, about 10 minutes. Season and cook the mixture while whisking,

about 10 minutes.

Line a 20cm x 20cm baking tray with baking paper and spread over the mixture. Cover with a layer of plastic wrap to prevent a skin from forming. Chill in the fridge until completely cold, about 2 hours.

Remove the plastic wrap and, using a soup spoon, scoop out the mixture and roll into balls between your hands. Rub a little flour onto your hands to prevent the mixture from sticking.

Spread the breadcrumbs on a plate. Carefully roll each ball in the extra flour to coat, then dip in the beaten egg and roll in the breadcrumbs to coat fully.

Place the crumbed balls on a lined baking tray. Cover with plastic wrap and place in the fridge to rest, 30 minutes.

Heat oil in a deep-fryer or large pot to 180°C and fry the croquettes until golden brown, about 5 minutes. Remove and drain on paper towel. Serve warm.