2 Slices Village Bakery White Sliced Bread
400g Sweet Harvest Chick Peas
1 Medium Red Onion
100g Sonetta Spanish Ring Chorizo
1 tsp Stonemills Dried Oregano
1 Large Egg
20g The Pantry Plain Flour
Solesta Sunflower Oil, to fry
Snackrite Tomato Salsa, to serve
Using a food processor - make some breadcrumbs with the sliced bread, put to one side.
Peel and chop the onion finely.
Chop the chorizo finely.
Drain the chickpeas 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.
Turn the mixture out on a board and divide into 8.
Mould each piece into a torpedo shape.
Whisk the egg well.
Dip the croquettes into the flour, then egg then breadcrumbs.
Saute them in some oil till crisp and golden.
Serve alongside the tomato salsa.