The base is mashed potato, properly seasoned and made with enough butter to feel substantial, folded through with chorizo that has been rendered down until the fat has run out and the edges have crisped. That fat goes into the mash too, which is where most of the flavour comes from. The outside is breadcrumbed twice for a shell that stays crisp even as the inside softens. They work as a starter with something sharp alongside, as a snack with a cold drink, with a salad, or as part of a larger spread.