Chorizo and parsley potato cakes with saffron and paprika aioli

recipe

Chorizo and parsley potato cakes with saffron and paprika aioli

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These are a meat version of fishcakes. If you prefer a milder chorizo, you could use a combination of mild and hot. If you feel like having another vegetable, Kenyan green beans cooked al dente would be delicious, and if you want a salad toss lamb's lettuce with a little olive oil and salt

Ingredients

3 mild cooking chorizo sausages,
about 450g in total
6 floury potatoes, peeled
40g unsalted butter
3 medium eggs
1 1/2 tablespoons finely chopped
fresh flat-leaf parsley
plain flour
extra virgin olive oil
Aioli
2 garlic cloves, peeled
2 medium egg yolks, at room
temperature, beaten
300ml extra virgin olive oil,
at room temperature
a pinch of saffron threads
a pinch of paprika
Maldon salt
a squeeze of lemon juice

Serves: 6 Preparation: 45 Total Time: 45min

Directions

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To make the aioli, pound the garlic in a large mortar until it's a little paste-like.
Mix in the egg yolks, then literally drop by drop add the olive oil, whisking until you have a thick consistency. Pinch in the saffron with the paprika and some salt. Add the lemon juice and pepper to taste and stir well. Set aside.
Preheat the oven to /gas Put the chorizo in a roasting dish and roast for about minutes or until cooked. Allow to cool, then chop roughly.
While the chorizo is roasting, cook the potatoes in plenty of boiling salted water until tender when pricked with a fork. Drain well and return them to the pan. Add the butter and mash until smooth. Allow to cool.
Whisk the eggs with the chopped parsley, salt and pepper in a mixing bowl.
When the potatoes are cool enough to handle, stir them into the egg mixture with the chorizo. Combine well.
Dust a wooden board or work surface with flour. Take a large spoonful of the potato mixture and form into a ball (burger size). Flatten on the board and coat both sides lightly with flour. Continue making the cakes until you have required number.
Coat the bottom of a frying pan with olive oil. When hot, put in the cakes in one layer, without them touching each other. Cook for about minutes or until crispy and golden on both sides. Serve immediately with the aioli.