POTATO, MINT AND CHORIZO CHURROS

Name: Potato, mint and chorizo churros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4-5 potatoes for mashing (e.g. Rooster potatoes) (approximately 400g); 6 slices Spanish chorizo 125 g mozzarella; A few mint leaves; 70 g flour; 2 eggs; Arachis oil for frying or air fryer 1 pinch chili powder, to serve; 1 pinch salt flakes, to serve

Ingredients for 4

4-5 potatoes for mashing (e.g. Rooster potatoes) (approximately 400g)
6 slices Spanish chorizo

125 g mozzarella
A few mint leaves
70 g flour
2 eggs
Arachis oil for frying or air fryer

1 pinch chili powder, to serve
1 pinch salt flakes, to serve

POTATO, MINT AND CHORIZO CHURROS

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Preparation time: 15 MIN Cooking time: 30 MIN

Wash and peel the potatoes. Place them in a pan of salted water and cook for 20-25 minutes once the water begins to boil.
Drain and crush the potatoes in a bowl with a masher.
Chop the chorizo and mozzarella into very small pieces.
Rinse and finely chop the mint leaves.
Add the chorizo, mozzarella and mint to the mashed potato and mix well.
In a saucepan, heat 100 ml of water with 1 tablespoon of oil and bring to the boil.
Sprinkle in the flour and stir constantly with a spatula.
Remove from the heat and incorporate the eggs one at a time stirring until the mixture is smooth.
Pour this batter over the mashed potatoes. Season with salt and pepper.
Mix together and fill a piping bag with a fluted nozzle or fill your churros machine and make the churros.
Heat the oil to 180°C in a frying pan.
Cook the churros in the oil for 4-5 minutes until they are golden, turning them halfway through.
Drain and place on kitchen paper.
Serve with some chili powder and salt flakes. Enjoy immediately!