Picture this: golden, crispy croquettes give way to a steamy, creamy center where luscious mozzarella melts into a vibrant, smoky medley of chorizo and potato. The tangy, rich capsicum sauce dances on your palate, making every bite an irresistible burst of flavor. Imagine the comforting aroma filling your kitchen, warming the heart and tempting everyone gathered around the table. This Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe is more than just a meal—it is a celebration of texture and taste that you will find yourself craving again and again.

Why You’ll Love This Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe

Hearty and Flavor-Packed: Each croquette is loaded with rich chorizo and gooey mozzarella wrapped in smooth mashed potato, creating a mouthwatering combination you won’t resist.
Made from Simple Ingredients: Using everyday staples like potatoes, eggs, and cheese, this recipe transforms the ordinary into something spectacular without needing exotic items.
Perfect for Sharing: Whether it’s a family dinner or a party snack, these croquettes impress guests with their crispy crunch and luscious filling.
Handmade with Love and Care: The process of forming and breading each croquette is both fun and therapeutic, giving you a sense of accomplishment when they come out golden and perfect.
Rich, Tangy Capsicum Sauce: This vibrant sauce adds a smoky-sweet kick that perfectly complements the indulgent croquettes, elevating the dish to next-level deliciousness.

Why This Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe Works

This recipe works beautifully thanks to the balance of contrasting textures and flavors. The silky mashed potatoes provide the ideal base that binds everything without being too dense, while the sautéed chorizo adds savory depth and a delightful pop of spice. Rolling the croquettes twice through egg and panko ensures an irresistibly crispy exterior that holds up perfectly when fried. Finally, the capsicum sauce, slow-cooked and blended smooth, introduces a smoky, tangy counterpoint that cuts through the richness, making each bite exciting and satisfying.

Large white serving platter filled with a full batch of uniformly golden, perfectly round, crispy fried arancini balls arranged neatly on crinkled parchment paper, showcasing their crunchy breadcrumb coating, accompanied by a rustic bowl of rich, creamy red dipping sauce, all displayed on a white marble countertop with natural lighting, styled as a professional food magazine hero shot, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic lies in simple, fresh ingredients brought together with care. Each component plays a vital role in creating the perfect balance of creamy, crispy, and tangy flavors.

Potatoes (700g): The starchy base that, once mashed, offers creamy texture and lusciousness.
Butter (50g): Adds richness and a velvety finish to the mashed potatoes.
Milk (¼ cup): Lightens the potato mash and keeps it smooth and moist.
White pepper (¼ tsp): Provides gentle warmth without overpowering the flavors.
Salt (1 tsp): Enhances every ingredient, bringing the entire dish to life.
Chorizo (200g): Adds smoky spice and juicy chunks bursting with flavor.
Mozzarella (100g): Melts beautifully inside, giving that luscious gooey center everyone loves.
Plain flour (½ cup): Essential for creating a light coating to help the egg wash stick.
Eggs (4, whisked): Binds the coating layers, helping the breadcrumbs cling tightly.
Panko breadcrumbs (200g): The secret to achieving ultra-crispy and golden croquettes.
Cooking oil (2 cups): For deep frying to perfect crunchiness.
Olive oil (¼ cup): Used in the sauce for a fruity, rich undertone.
Red capsicum (1½, diced): Adds sweetness and vibrancy to the sauce.
Onion (½, diced): Brings a caramelized note to the sauce’s base.
Garlic cloves (3, sliced): Infuses the sauce with warm aroma and depth.
Brown sugar (1 tbsp): Balances acidity with a subtle caramel sweetness.
Smoked paprika (1 tsp): Amplifies the smokiness, perfectly complementing chorizo.
Chopped tomatoes (½ cup): Provide body and slight acidity in the sauce.
Sherry vinegar (1 tbsp): Adds a sharp tang that awakens all other flavors.

Ingredient Substitutions & Tips

Chorizo: Use halal beef or lamb chorizo for the same spicy, smoky effect without pork.
Mozzarella: Try halloumi for a firmer bite or a mild vegan cheese alternative for dairy-free options.
Milk: Substitute with almond, oat, or soy milk if you prefer a dairy-free croquette mash.
Panko breadcrumbs: Regular breadcrumbs work too but won’t be as crunchily light; crushed cornflakes can be a fun alternative for extra crunch.

👨‍🍳 Pro Tips for Perfect Results

Use starchy potatoes: Choose Russets or Yukon Gold for a fluffy, light mash that holds its shape well.
Chill the mash before shaping: Cooling the mixture makes it easier to form perfect balls without stickiness.
Double crumb for extra crunch: Rolling croquettes twice through egg and panko creates a crackling, irresistible crust.
Test oil temperature: Aim for about 180°C; too hot and croquettes brown too fast, too low and they absorb excess oil.
Drain on paper towels: After frying, place croquettes on towels to remove excess oil and keep them crisp.

How to Make Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe

Step 1: Boil and Mash the Potatoes

Place peeled and quartered potatoes in a pot of salted water and bring it to a boil over high heat. Let them cook for 20 minutes until tender. Drain the potatoes and allow them to rest for a couple of minutes so excess steam escapes, ensuring your mash remains fluffy rather than watery. Next, mash the potatoes using a masher, then fold in diced butter, milk, salt, and white pepper until you achieve a silky smooth texture.

💡 Pro Tip: Don’t over-mash; keep a little texture so the croquettes have body without being gluey.

Step 2: Sauté the Chorizo

Heat 2 teaspoons of olive oil in a frying pan over medium-high heat. Add the chopped chorizo and sauté for roughly 4 minutes until golden and aromatic. This quick cooking releases the fat and intensifies the chorizo’s flavorful punch. Fold the chorizo into the mashed potato mix, stirring gently to distribute evenly. Spread the mixture on a tray and pop it in the freezer for 15 minutes to chill and firm up.

💡 Pro Tip: Chilling is essential for easier shaping and helps the croquettes hold together during frying.

Step 3: Form and Stuff the Croquettes

Take about one tablespoon of the potato and chorizo mixture and flatten it slightly in your palm. Place a small piece (about 5 grams) of torn mozzarella in the center, then carefully fold the potato around it to enclose the cheese completely. Roll gently to form a smooth ball. Repeat this process with the remaining mixture and cheese pieces, setting the shaped croquettes aside on a plate.

💡 Pro Tip: Work quickly while the mixture is cold to prevent sticking—wet your hands if it gets too sticky.

Step 4: Bread the Croquettes

Prepare three separate bowls: one with plain flour, the second with whisked eggs, and the third with panko breadcrumbs. Roll each croquette in the flour, tapping off any excess, then dip into the egg wash, and finally coat thoroughly with panko. Lay the breaded croquettes on a plate, then repeat the process one more time—this time dipping each into egg and panko only—to create a double layer of crunch.

💡 Pro Tip: Press the final breadcrumb layer gently but firmly to lock in all the crumbs.

Step 5: Deep Fry to Golden Perfection

Heat 2 cups of cooking oil in a medium saucepan or deep fryer to around 180°C. Fry the croquettes in batches for approximately 2 minutes, turning occasionally until they are beautifully golden and crisp on all sides. Remove them carefully with a slotted spoon and place on paper towels to drain any excess oil.

💡 Pro Tip: Avoid overcrowding the pan to maintain consistent oil temperature and even cooking.

Step 6: Make the Capsicum Sauce

In a separate pan over high heat, warm ¼ cup of olive oil. Add diced red capsicum, onion, and sliced garlic, sautéing for 5 minutes until soft and tender. Stir in salt, brown sugar, smoked paprika, and chopped tomatoes, cooking for another 5 minutes until the mixture is caramelized and slightly charred for complex flavor. Finally, pour in sherry vinegar and simmer for 2 minutes to mellow out the acidity. Remove from heat, let cool a little, and blitz until smooth with a stick blender. Serve this vibrant sauce warm alongside your croquettes.

💡 Pro Tip: Let the sauce cool just enough to blend safely but keep it warm when serving for maximum flavor impact.

Common Mistakes to Avoid

Learn from these common pitfalls:

Incorrect potato type: Using waxy potatoes leads to dense, gluey croquettes instead of fluffy ones.
Skipping the chilling step: Warm mash is tricky to shape and can fall apart when frying.
Not double breading: Without a second coat of egg and panko, the crust may be uneven and less crispy.
Overcrowding the fryer: This causes the oil temperature to drop, resulting in greasy croquettes.
Frying at the wrong temperature: Too hot burns the crust before heating through; too cool makes croquettes soak oil.
Under-seasoning the mash: Potatoes need sufficient salt and pepper to bring the flavors alive.

Delicious Variations to Try

Once you’ve mastered the classic version of the Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe, why not explore these mouthwatering twists?

Spicy Harissa Croquettes

Add a teaspoon of halal-certified harissa paste into the potato mash for a fiery kick that pairs beautifully with the smoky capsicum sauce.

Spinach and Feta Stuffed

Replace mozzarella with creamy feta and fold some sautéed spinach into the potato mixture for a fresh, herbaceous lift.

Smoked Eggplant and Cheese

Incorporate finely chopped, roasted eggplant into the mash and swap mozzarella for a smoky halal cheese for an earthy, bold flavor.

Lemon and Herb Croquettes

Add zest of one lemon and a handful of chopped fresh parsley or cilantro into the potato mixture for bright, aromatic notes that lighten each bite.

Sweet Potato and Coconut

Substitute half the potatoes with mashed sweet potato and stir in a splash of coconut milk for a subtly sweet and tropical take.

How to Serve Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe

Single white plate showcasing one golden, crispy fried arancini ball sliced in half, revealing the creamy, cheesy risotto interior with specks of herbs and melted cheese, accompanied by a small dollop of vibrant red marinara sauce on the side, natural lighting enhancing the crisp texture and soft filling, presented on a white marble surface in an intimate, close-up angled shot, styled like a food blog serving photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scatter of freshly chopped parsley or coriander adds a pop of color and fresh flavor. A sprinkle of smoked paprika or red chili flakes on top enhances visual appeal and tastes.

Side Dishes

Pair these croquettes with a crisp green salad dressed in lemon vinaigrette to balance the rich, fried croquettes. Alternatively, serve with grilled vegetables or a tangy couscous salad to complement the smoky sauce.

Creative Ways to Present

Arrange croquettes in a rustic basket lined with parchment for a casual vibe. Drizzle the capsicum sauce artistically on plates or serve it in small bowls for dipping. For parties, serve croquettes on skewers with sauce on the side for easy finger food.

Make Ahead and Storage

Storing Leftovers

Store cooked croquettes in an airtight container in the refrigerator for up to 2 days. Recrisp them in a hot oven rather than a microwave to keep that satisfying crunch.

Freezing

You can freeze uncooked croquettes before frying. Place them on a baking tray lined with parchment and freeze until firm, then transfer to a freezer bag. Fry straight from the freezer, adding an extra minute to cooking time.

Reheating

Reheat fried croquettes in a preheated oven at 180°C for 10-15 minutes or until warmed through and crispy. Avoid microwaving as it softens the crunchy coating.

FAQs

Can I make these croquettes gluten-free?

Absolutely! Substitute the plain flour and panko breadcrumbs with gluten-free versions to keep these croquettes safe for gluten intolerant diets.

Is it okay to bake the croquettes instead of frying?

You can bake at 200°C for 20-25 minutes, turning halfway to ensure even crispness, but frying provides the signature crunch and flavor.

Can I prepare the croquettes ahead of time?

Yes, you can assemble and bread them a few hours in advance and keep them refrigerated until ready to fry.

What if I don’t have a deep fryer?

A deep saucepan with enough oil to submerge the croquettes works just as well for frying.

How spicy are these croquettes?

The spice comes naturally from the chorizo and smoked paprika, balanced so it isn’t overpowering but pleasantly warming.

Can I make the capsicum sauce without a blender?

You can finely chop the sauce ingredients instead or lightly mash them for a chunky texture that’s equally delicious.

What cheese can I use if I don’t have mozzarella?

Halal mozzarella substitutes like kashkaval or a mild white cheese work beautifully.

How do I know when the croquettes are cooked inside?

They should be golden outside and heated through—about 2 minutes frying time. If unsure, cut one open to check the melted cheese inside.

Final Thoughts

There is a simple joy in making these Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe that brings comfort food to a whole new delicious level. Crispy on the outside, creamy and bursting with flavor on the inside, paired with a luscious, smoky sauce, this recipe promises smiles at every bite.

Have you tried this Potato, Chorizo + Mozzarella Croquettes with Capsicum Sauce Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊