Preparation
- Using a food processor – make some breadcrumbs with the sliced bread, put to one side.
- Peel and chop the onion finely.
- Chop the chorizo finely.
- Drain the chick peas and put in the food processor, pulse till they are mashed, add the dried oregano, chopped onion and chorizo and season with some black pepper- process for a couple to mix well.
- Turn the mixture out on a board and divide into 8.
- Mould them into torpedo shapes.
- Whisk the egg well.
- Dip the croquettes into the flour, then egg then breadcrumbs.
- Saute them in some oil till crisp and golden.
- Serve alongside the tomato salsa.