Recipe created by chef Millán Avellán from the El Arca restaurant in Logroño.
We wash the potatoes and peel them, we cut them into pieces and we put them to cook in the milk with a pinch of salt. Once cooked, we mash them with a fork, adding the milk from the cooking little by little, until we get the desired texture. Once we have achieved this, we add the margarine, we mix and we set aside.
We remove the skin from the chorizo and cut it very finely, we sauté and we set aside.
We make some small balls of mashed potatoes and we put the chorizo in, we finish making balls, we will pass them through breadcrumbs, egg and breadcrumbs. We fry them in plenty of oil and very hot.
For the sauce, we crush the allergens with the tomato, and we will accompany our balls with it.
Ingredients
Directions
We wash the potatoes and peel them, we cut them into pieces and we put them to cook in the milk with a pinch of salt. Once cooked, we mash them with a fork, adding the milk from the cooking little by little, until we get the desired texture. Once we have achieved this, we add the margarine, we mix and we set aside.
We remove the skin from the chorizo and cut it very finely, we sauté and we set aside.
We make some small balls of mashed potatoes and we put the chorizo in, we finish making balls, we will pass them through breadcrumbs, egg and breadcrumbs. We fry them in plenty of oil and very hot.
For the sauce, we crush the allergens with the tomato, and we will accompany our balls with it.
