Method

• 1.
  Place potatoes in a saucepan of cold salted water over medium heat. Bring to the boil and cook for 15 minutes or until tender. Drain and set aside to cool.
• 2.
  Place chorizo in a frypan over high heat. Cook, breaking up with a wooden spoon, Baked chorizo croquetas for 2 minutes or until lightly browned. Add onion, reduce heat to medium and cook, stirring, for 2-3 minutes until softened.
• 3.
  Coarsely grate potato into a bowl. Add egg yolks, milk, chorizo mixture, flour, 100g cheese and half the chives. Stir to combine.

• 4.
  Grease and line 2 baking trays with baking paper. With floured hands, roll 2 tbs mixture into 24 x 4cm batons and place on prepared trays. Cover with plastic wrap and chill for 2 hours or until firm.
• 5.
  Preheat the oven to 200°C. Combine breadcrumbs and remaining 20g cheese in a shallow dish. Place egg in a separate shallow dish. Coat croquetas in egg, then breadcrumb mixture. Set aside.
• 6.
  Heat the oil in a large frypan over medium-high heat. In batches, add croquetas and cook for 1-2 minutes each side until golden. Return to trays. Bake for 15 minutes or until crispy and hot.
• 7.
  Serve scattered with remaining chives.