Looking for tapas recipes? Be inspired by these tasty treats from Black Bull Tapas Bar and Restaurant.
Melt 60g butter over medium heat. Add 3 tablespoons plain flour and cook, stirring, for 1 minute. Remove from heat and whisk in 1 cup milk. Return to heat, bring to the boil and simmer for 1 minute.
Transfer to a bowl and stir in 1 1/2 cups grated manchego and 100g chorizo mince. Refrigerate. Shape mixture into balls. Coat in flour, then egg wash, and breadcrumbs. Chill 1 hour.
Heat 10cm vegetable oil in a large saucepan over medium heat until a bread cube dropped into the oil turns golden in 10-15 seconds. Add 6 balls to the oil and cook until golden. Repeat & Serve.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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