Melt the butter in a saucepan and stir in the 50g of the flour to form a thick paste.
Pour in the Thatcher Haze continually stirring into the thick paste. Gradually add the milk, stirring continuously to ensure there are no lumps. Cook over a low heat for 5 – 7 minutes until thickened.
Take off the heat and add the cheese and chorizo, stirring thoroughly to incorporate all the ingredients. Spoon the mixture onto a baking tray lined with parchment paper. Cover with clingfilm and allow to cool in the fridge for at least 2hrs (or alternatively, make the day before).
When the mixture has cooled and set, divide and roll into 20 equal-sized balls. Ensure your hands are well floured.
Place the remaining flour, egg and breadcrumbs in their own individual bowls and a plate ready with a little parchment paper. Take each ball, firstly rolling in the flour, then the egg and finally the breadcrumbs, ensuring they are sufficiently coated.
Heat a large pan of oil (we used rapeseed) ready for frying – the oil needs to be about 5 – 7cm deep. Test the oil is hot by placing in a small piece of bread – if it immediately sizzles, the oil is ready. Carefully place the croquetas, in batches of 5, into the hot oil. Fry for 2 minutes until golden.
Remove the croquetas from the oil using a slotted spoon and place on kitchen towel to soak up any excess oil. Serve immediately or allow to cool and reheat in a medium oven for 10 minutes if making in advance.
Serve alongside a generous bowl of tomato chutney for dipping and a glass of Thatchers Family Reserve, the perfect celebratory drink.