Sweet Potato Chorizo and Manchego Croquettes

Instructions

1. Drain any excess water from FullGreen packets and dry on kitchen paper well
2. Remove skin from chorizo and roast in the oven for 10 minutes, cool
3. Blitz chorizo in a food processor, set aside
4. Melt butter in a pan on low heat, add flour, and stir and cook for about 5 minutes.
5. Gradually add milk, whisking constantly, so there are no lumps
6. Cook for 5 minutes until you get a thick white sauce, set aside to cool
7. In a bowl, mix the blitzed chorizo, Manchego, sweet potato, white sauce, spring onions, garlic powder, salt, and pepper
8. Add beaten egg in one bowl, panko breadcrumbs in another bowl, and a little flour in another bowl
9. Now you are ready to roll!  Roll mixture into small ball shapes. It would help if you got about 2 dozen. Roll them around in the flour, dip into the egg and then the breadcrumbs, place them all on a tray, ready to fry
10. Pan-fry the croquettes in batches until golden and crispy. Do not overcrowd pan
11. Drain on kitchen towels and serve hot
12. Enjoy!