Co-funded by the Creative Europe Programme of the European Union


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
EUPOTATOES28755 website 820x480 recipes 01 56
Preparation time: 15 MIN Cooking time: 30 MIN
  1. 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.
  2. Drain and crush the potatoes in a bowl with a masher.
  3. Chop the chorizo and mozzarella into very small pieces.
  4. Rinse and finely chop the mint leaves.
  5. Add the chorizo, mozzarella and mint to the mashed potato and mix well.
  6. In a saucepan, heat 100 ml of water with 1 tablespoon of oil and bring to the boil.
  7. Sprinkle in the flour and stir constantly with a spatula.
  8. Remove from the heat and incorporate the eggs one at a time stirring until the mixture is smooth.
  9. Pour this batter over the mashed potatoes. Season with salt and pepper.
  10. Mix together and fill a piping bag with a fluted nozzle or fill your churros machine and make the churros.
  11. Heat the oil to 180°C in a frying pan.
  12. Cook the churros in the oil for 4-5 minutes until they are golden, turning them halfway through.
  13. Drain and place on kitchen paper.
  14. Serve with some chili powder and salt flakes. Enjoy immediately!

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