Recipe courtesy of Jennifer Farley, Savory Simple

Yield: 13 croquettes

Ingredients

• 1 large Idaho® russet potato
• 2 tablespoons evaporated milk
• 1 egg yolk
•  3 tablespoons flour
• 1/4 teaspoon salt
• 1 large chorizo link
• 1/3 cup yellow onions, small dice
• 1 small or 1/2 large clove garlic, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup Manchego cheese, small dice
• 1/3 cup plain breadcrumbs
• Vegetable oil, for frying

Directions

1. Boil the potato in salted hot water until fork tender, approximately 30 minutes.  Allow them to cool and then mash them or use a potato ricer to create a smooth puree.  You should have approximately 1 cup of mashed potatoes.
2. Add the evaporated milk, egg yolk, flour and salt to the potato.  Combine well and set aside.
3. Remove casing from the chorizo.  In a medium sauté pan, render the fat from the sausage on low heat.  After a few minutes turn the heat up to medium and brown the sausage while breaking it apart with a spatula.   Allow the bottom of the pan to brown and then deglaze it periodically with 1-2 tablespoons of water.  When the pan sizzles, use the spatula to scrape up the brown bits and incorporate them with the chorizo; the water will cook away.  Continue to break apart the chorizo so you have very small pieces.  Once the sausage bits are brown and crunchy (15-20 minutes), remove from the pan and allow excess fat to drain on a paper towel.  Measure out 1/2 cup of chorizo and set aside.
4. In the same sauté pan, sweat the onions and garlic on medium-low heat.  If there's no leftover fat from the chorizo, add 1-2 teaspoons of olive oil to the pan to prevent sticking.  Sauté for a few minutes and then turn off the heat when the onions and garlic are just starting to brown.  Set aside.
5. Toast the pine nuts in a 350 degree F oven until golden brown, approximately 5 minutes.
6. Heat up the vegetable oil to 360 degrees F in a deep fryer or medium sauce pot.
7. Place breadcrumbs in a bowl.
8. Combine the potato mixture, chorizo, pine nuts and Manchego cheese.   Measure out 2 tablespoons of the mixture and use your hands to form a ball.  Roll it around in the breadcrumbs and set aside.  Repeat with the rest of the mixture.
9. Fry the croquettes until golden brown, approximately 5 minutes.
10. Serve hot or at room temperature.