• 2 x Slices Village Bakery white sliced bread
  • 1 x 400g Sweet Harvest chick peas
  • 1 x medium red onion
  • 100g Sonetta Spanish Ring Chorizo
  • 1 x Teaspoon Stonemills dried oregano
  • 1 x large egg
  • 20g The Pantry plain flour
  • Black pepper
  • Solesta Sunflower oil - to fry
  • Snackrite tomato salsa – to serve

Preparation

  1. Using a food processor – make some breadcrumbs with the sliced bread, put to one side.
  2. Peel and chop the onion finely.
  3. Chop the chorizo finely.
  4. Drain the chick peas and put in the food processor, pulse till they are mashed, add the dried oregano, chopped onion and chorizo and season with some black pepper- process for a couple to mix well.
  5. Turn the mixture out on a board and divide into 8.
  6. Mould them into torpedo shapes.
  7. Whisk the egg well.
  8. Dip the croquettes into the flour, then egg then breadcrumbs.
  9. Saute them in some oil till crisp and golden.
  10. Serve alongside the tomato salsa.