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Mashed Potato


  • All-Purpose Flour 75.0 g
  • Milk 100.0 g
  • Salt 5.0 g
  • Black Pepper 1.0 g
  • Onion, diced 50.0 g
  • Beef Chorizo 125.0 g
  • Manchego Cheese, shredded 125.0 g


  • All-Purpose Flour 200.0 g
  • Chicken Eggs, beaten 4.0 pc
  • Panko Bread Crumbs 500.0 g
  • White Pepper 1.0 g

Dipping Sauce


  • Nori 10.0 g
  • Black Sesame Seed 1.0 g
  • White Sesame Seed 1.0 g

This is an easy cooking recipe that makes use of Spanish beef chorizo combined with the nutty taste of manchego to create fried bites of meaty goodness paired with the sour-spiciness of gochujang and tom yam—delicately balanced with creamy mayonnaise.



  1. Mashed Potato

    • Boil water and salt, then add Knorr Potato Flakes.
    • Whisk until the desired mashed potato consistency is achieved, then chill.
  2. Filling

    • Heat butter, then sauté onions and chorizo until fragrant.
    • Add salt and pepper and whisk in the flour.
    • Cook while consistently stirring, then pour hot milk and manchego cheese.
    • Mix until all ingredients are combined, then chill.
  3. Croquette

    • Combine equal parts mashed potato and filling and flatten in a tray.
    • Freeze for 4 hours, then shape like a ping-pong ball. Coat evenly in flour, then egg and panko and freeze.
    • Fry at 180°C until golden brown.
  4. Dipping Sauce

    • Mix in mayonnaise, gochujang and Knorr Tom Yam paste, then put aside.
  5. Plating

    • Spread the gochujang-tom yam mayo on the plate, then place the croquettes on top.
    • Add a small dollop of mayonnaise on top, then garnish with nori and a mix of black and white sesame seeds.