1 small fresh red chilli, halved, deseeded, finely chopped
500 g ripe vine-ripened tomatoes, coarsely chopped
2 tsp brown sugar
2 tsp white wine vinegar
For the Croquetas:
Mix together the chorizo, potato, paprika, cheese, yolks, and parsley.
Season with salt and pepper.
Shape into little tablespoon sized cylinders and put in the refrigerator to cool.
Whisk together the eggs and milk.
Roll the croquettas in flour; dip in the egg wash and then roll again in breadcrumbs.
Shallow fry the croquettas until golden and crispy.
Sprinkle with salt and serve immediately with a little green salad.
For the relish:
Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 2 minutes or until aromatic.
Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato breaks down.
Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.