Chorizo, Potato and Feta Croquettes with Rocket and Pear Salad

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook potatoes in boiling water for about 12 minutes, until just tender. Drain well and return to pot. Set aside and allow to cool slightly for 5 minutes.
3. While potato cooks, heat a drizzle of oil in a medium fry-pan on medium heat. Cook chorizo and shallot for 5–7 minutes, until the chorizo is cooked and the shallot is softened. Transfer to pot with drained potato, along with butter. Season with salt and pepper.
4. Use a potato masher to mash potato mixture until combined then gently fold through feta. Use a ¼ cup measure and damp hands to shape mixture into balls. Roll balls in peri peri panko crumb to lightly coat the outside (this should make around 10 croquettes).
5. Transfer croquettes to prepared tray. Drizzle with a little oil and bake for about 12 minutes, until panko crumb is golden brown and crunchy. Check croquettes regularly to avoid burning.
6. While croquettes are baking, prepare the salad. In a medium bowl whisk together honey, mustard, vinegar and olive oil. Cut pear into quarters, remove core and thinly slice. Cut cucumber in half and thinly slice. Add to bowl along with rocket, season with salt and pepper and toss to combine.
7. Divide chorizo, potato and feta croquettes between plates and serve rocket and pear salad on the side with a dollop of tomato chutney.