Chorizo croquetas are prepared to be bitten! These golden gems ooze creamy béchamel and savory chorizo, all wrapped in a satisfying crunch. Prepare to wow your mates with this recipe of Picasso Bites, your mates will thank you!

For the Bechamel

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups (946 ml) whole milk
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground white pepper to taste

Step 1

Make the béchamel: Melt butter in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add flour and whisk constantly for 1 minute. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer and cook, stirring often, until thickened and creamy, about 5 minutes. Season with nutmeg, salt, and pepper. Set aside to cool slightly.

Step 2

Prepare the filling: Heat olive oil in a pan over medium heat. Add garlic and cook for another minute, until fragrant. Add chorizo and cook until browned, about 5 minutes. Pour in white wine and simmer until reduced by half. Stir in parsley, tomato paste (if using), Vegemite (if using), salt, and pepper. Let cool slightly.

Step 3

Assemble the croquetas: Transfer the cooled béchamel and chorizo mixture to separate bowls. Using a spoon or your hands, combine about 1 tablespoon each of béchamel and chorizo mixture to form a ball. Repeat with the remaining mixture. Place croquetas on a baking sheet lined with parchment paper. Freeze for at least 30 minutes, or until firm.