Chorizo And Potato Croquettes

Preparation
Heat a large skillet to medium heat and add the chorizo, cooking and stirring it for about 5 minutes, until it is crispy. Then add the onion, garlic, cumin, salt, and pepper and cook/stir for 5 more minutes.
In a medium bowl, mix the cold mashed potatoes with the milk, salt, pepper, two of the beaten eggs, cheese, and one cup of the breadcrumbs.
Add the chorizo to the potato mixture and mold into small balls (whole mixture should make about 12 croquettes).
Dip each ball into the other beaten egg, then the breadcrumbs.
In a heavy pan over medium-high heat, pour about 2 to 3 inches of oil and heat to about 365 degrees F.
Gently place 4 croquettes into the hot oil at a time, cooking and turning as needed until they are golden brown (about 4 minutes). Repeat until all the croquettes are cooked — cooking in small batches keeps the croquettes from crumbling while they’re frying.
For the avocado aioli, put all the ingredients into a blender and puree until smooth.
Enjoy!