eCook Meal
Chorizo & Potato Croquettes
with a charred corn salad & Cajun mayo
In French, croquette means ‘to crunch’, so you know you are in for a satisfying bite with this recipe, Chef! These panko breadcrumb-coated cylinders contain a Cajun spice-infused potato, cheese & chorizo mixture. Served with a tangy pickled tomato & radish with sweet corn salad to cut through the richness, with a smoky mayo for dipping.
Serving guide
Choose your portion size.
ROASTED Potato MASH
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, season and cover over in foil. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C with the potatoes fully covered in foil until cooked through, 20-25 minutes (shifting halfway). Place the roasted potatoes in a bowl with a small knob of butter. Mash with a fork and cover.
MARINATE & SMOKY Mayo
In a bowl, combine the red wine vinegar with a drizzle of olive oil, sweetener of your choice and seasoning. Mix until everything is fully emulsified. Add in the Radish and allow this to pickle for 5 minutes. Then add in the baby tomatoes, season and set aside. In a seperate bowl, combine the mayo, oregano and ¼ of the smoked Cajun blend. Mix until everything is well combined, season and set aside for later.
CRACK ON WITH THE CROQUETTES
In the bowl with the mash, add in the chopped chorizo, ¾ of the cheese, the remaining smoked Cajun blend, 10ml [20ml]|#7DA0D7 of the cake flour and season. Mix until everything is well combined. Divide the mixture into 6 [12]|#7DA0D7 equal parts. Roll into a sausage shape as you form each croquette. Once all the croquttes are formed, put them in the freezer for 10 minutes.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
COAT IN CRUMB & FRY
Return the pan over medium heat with enough oil to cover the base. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the remaining flour (seasoned lightly), and one containing the crumb. Coat the croquettes in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each croquette. Set aside. Once the oil is hot, gently add in the croquettes and fry until they are golden brown and crispy, 2-3 minutes on each side. Remove from the pan and drain on paper towel.
TOMATO SALAD
In the bowl with the Radish and baby tomatoes, add in the charred corn and green leaves. Season and toss until everything is nicely coated in the dressing.
DISH UP & DIP
Plate up the fresh salad and plate the croquettes alongside. Sprinkle over the remaining cheese onto the croquettes and serve the Cajun Mayo on the side for dipping. Well done, Chef!
ROASTED Potato MASH
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, season and cover over in foil. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C with the potatoes fully covered in foil until cooked through, 20-25 minutes (shifting halfway). Place the roasted potatoes in a bowl with a small knob of butter. Mash with a fork and cover.
MARINATE & SMOKY Mayo
In a bowl, combine the red wine vinegar with a drizzle of olive oil, sweetener of your choice and seasoning. Mix until everything is fully emulsified. Add in the Radish and allow this to pickle for 5 minutes. Then add in the baby tomatoes, season and set aside. In a seperate bowl, combine the mayo, oregano and ¼ of the smoked Cajun blend. Mix until everything is well combined, season and set aside for later.
CRACK ON WITH THE CROQUETTES
In the bowl with the mash, add in the chopped chorizo, ¾ of the cheese, the remaining smoked Cajun blend, 10ml [20ml]|#7DA0D7 of the cake flour and season. Mix until everything is well combined. Divide the mixture into 6 [12]|#7DA0D7 equal parts. Roll into a sausage shape as you form each croquette. Once all the croquttes are formed, put them in the freezer for 10 minutes.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
COAT IN CRUMB & FRY
Return the pan over medium heat with enough oil to cover the base. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the remaining flour (seasoned lightly), and one containing the crumb. Coat the croquettes in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each croquette. Set aside. Once the oil is hot, gently add in the croquettes and fry until they are golden brown and crispy, 2-3 minutes on each side. Remove from the pan and drain on paper towel.
TOMATO SALAD
In the bowl with the Radish and baby tomatoes, add in the charred corn and green leaves. Season and toss until everything is nicely coated in the dressing.
DISH UP & DIP
Plate up the fresh salad and plate the croquettes alongside. Sprinkle over the remaining cheese onto the croquettes and serve the Cajun Mayo on the side for dipping. Well done, Chef!
ROASTED Potato MASH
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, season and cover over in foil. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C with the potatoes fully covered in foil until cooked through, 20-25 minutes (shifting halfway). Place the roasted potatoes in a bowl with a small knob of butter. Mash with a fork and cover.
MARINATE & SMOKY Mayo
In a bowl combine the red wine vinegar with a drizzle of olive oil, sweetener of your choice and seasoning. Mix until everything is fully emulsified. Add in the Radish and allow this to pickle for 5 minutes. Then add in the baby tomatoes, season and set aside. In a seperate bowl combine the mayo, oregano and ¼ of the smoked Cajun blend. Mix until everything is well combined, season and set aside for later.
CRACK ON WITH THE CROQUETTES
In the bowl with the mash, add in the chopped chorizo, ¾ of the cheese, the remaining smoked Cajun blend, 30ml [40ml]|#7DA0D7 of the cake flour and season. Mix until everything is well combined. Divide the mixture into 18 [24]|#7DA0D7 equal parts. Roll into a sausage shape as you form each croquette. Once all the croquttes are formed, put them in the freezer for 10 minutes.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
COAT IN CRUMB & FRY
Return the pan over medium heat with enough oil to cover the base. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the croquettes in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each croquette. Set aside. Once the oil is hot, gently add in the croquettes and fry until they are golden brown and crispy, 2-3 minutes on each side. Remove from the pan and drain on paper towel.
TOMATO SALAD
In the bowl with the Radish and baby tomatoes, add in the charred corn and green leaves. Season and toss until everything is nicely coated in the dressing.
DISH UP & DIP
Plate up the fresh salad and plate the croquettes alongside. Sprinkle over the remaining cheese onto the croquettes and serve the Cajun Mayo on the side for dipping. Well done, Chef!
ROASTED Potato MASH
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, season and cover over in foil. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C with the potatoes fully covered in foil until cooked through, 20-25 minutes (shifting halfway). Place the roasted potatoes in a bowl with a small knob of butter. Mash with a fork and cover.
MARINATE & SMOKY Mayo
In a bowl combine the red wine vinegar with a drizzle of olive oil, sweetener of your choice and seasoning. Mix until everything is fully emulsified. Add in the Radish and allow this to pickle for 5 minutes. Then add in the baby tomatoes, season and set aside. In a seperate bowl combine the mayo, oregano and ¼ of the smoked Cajun blend. Mix until everything is well combined, season and set aside for later.
CRACK ON WITH THE CROQUETTES
In the bowl with the mash, add in the chopped chorizo, ¾ of the cheese, the remaining smoked Cajun blend, 30ml [40ml]|#7DA0D7 of the cake flour and season. Mix until everything is well combined. Divide the mixture into 18 [24]|#7DA0D7 equal parts. Roll into a sausage shape as you form each croquette. Once all the croquttes are formed, put them in the freezer for 10 minutes.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
COAT IN CRUMB & FRY
Return the pan over medium heat with enough oil to cover the base. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the croquettes in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each croquette. Set aside. Once the oil is hot, gently add in the croquettes and fry until they are golden brown and crispy, 2-3 minutes on each side. Remove from the pan and drain on paper towel.
TOMATO SALAD
In the bowl with the Radish and baby tomatoes, add in the charred corn and green leaves. Season and toss until everything is nicely coated in the dressing.
DISH UP & DIP
Plate up the fresh salad and plate the croquettes alongside. Sprinkle over the remaining cheese onto the croquettes and serve the Cajun Mayo on the side for dipping. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R134.67
for 4 servings · R33.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Corn needs 120 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 29% of packR6.94
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
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Radish needs 80 gRadish 150 g 150 g at R22.99 · 53% of packR12.26
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
Not in the Woolies basket — source these elsewhere:
- Smoked-Cajun Blend
- Baby Tomatoes
- Cake Flour
- Panko Breadcrumbs
- Sliced Pork Chorizo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chorizo & Potato Croquettes?
The preparation time for Chorizo & Potato Croquettes with a charred corn salad & Cajun mayo is between 30 and 45 minutes.
What is the total time required to make Chorizo & Potato Croquettes with a charred corn salad & Cajun mayo?
The total time required to make Chorizo & Potato Croquettes with a charred corn salad & Cajun mayo is between 45 and 65 minutes.
How many servings does Chorizo & Potato Croquettes provide?
4 servings
What are the main ingredients in Chorizo & Potato Croquettes?
Baby Tomatoes, Cake Flour, Corn, Fresh Oregano, Grated Italian-style Hard Cheese, Green Leaves, Mayo, Panko Breadcrumbs, Potato, Radish, Red Wine Vinegar, Sliced Pork Chorizo, Smoked-Cajun Blend
What is the nutritional information of Chorizo & Potato Croquettes?
Calories: 877, Carbs: 89 grams, Fat: grams, Protein: 32 grams, Sugar: 12.2 grams, Salt: 1511 grams
How do I prepare Chorizo & Potato Croquettes?
DISH UP & DIP: Plate up the fresh salad and plate the croquettes alongside. Sprinkle over the remaining cheese onto the croquettes and serve the Cajun mayo on the side for dipping. Well done, Chef! TOMATO SALAD: In the bowl with the radish and baby tomatoes, add in the charred corn and green leaves. Season and toss until everything is nicely coated in the dressing. COAT IN CRUMB & FRY: Return the pan over medium heat with enough oil to cover the base. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the remaining flour (seasoned lightly), and one containing the crumb. Coat the croquettes in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each croquette. Set aside. Once the oil is hot, gently add in the croquettes and fry until they are golden brown and crispy, 2-3 minutes on each side. Remove from the pan and drain on paper towel. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CRACK ON WITH THE CROQUETTES: In the bowl with the mash, add in the chopped chorizo, ¾ of the cheese, the remaining smoked Cajun blend, 10ml [20ml]|#7DA0D7 of the cake flour and season. Mix until everything is well combined. Divide the mixture into 6 [12]|#7DA0D7 equal parts. Roll into a sausage shape as you form each croquette. Once all the croquttes are formed, put them in the freezer for 10 minutes. MARINATE & SMOKY MAYO: In a bowl, combine the red wine vinegar with a drizzle of olive oil, sweetener of your choice and seasoning. Mix until everything is fully emulsified. Add in the radish and allow this to pickle for 5 minutes. Then add in the baby tomatoes, season and set aside. In a seperate bowl, combine the mayo, oregano and ¼ of the smoked Cajun blend. Mix until everything is well combined, season and set aside for later. ROASTED POTATO MASH: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, season and cover over in foil. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C with the potatoes fully covered in foil until cooked through, 20-25 minutes (shifting halfway). Place the roasted potatoes in a bowl with a small knob of butter. Mash with a fork and cover.
What should be prepared from my kitchen to make Chorizo & Potato Croquettes?
Baby Tomatoes, Cake Flour, Corn, Fresh Oregano, Grated Italian-style Hard Cheese, Green Leaves, Mayo, Panko Breadcrumbs, Potato, Radish, Red Wine Vinegar, Sliced Pork Chorizo, Smoked-Cajun Blend
How many calories does Chorizo & Potato Croquettes have?
877 calories
How much fat content does Chorizo & Potato Croquettes have?
grams