Begin by preparing the breadcrumbs. Cut the bread into croutons, drizzle with olive oil, and season with flaked sea salt. Toast until golden, then blend into fine crumbs and set aside.

Place the garlic cloves in a small pan and cover with oil. Cook gently over a low heat until soft and tender, without allowing them to colour. Remove and mash into a smooth paste.

Boil the potatoes in well-salted water until tender. Drain and mash thoroughly with the butter until smooth, then set aside to cool slightly.

Place the diced chorizo into a cold pan and bring up to a low–medium heat, allowing it to slowly release its oils and begin to brown. Add the shallots and cook until soft and translucent. Remove from the heat and stir through chopped parsley and lemon zest.

Fold the chorizo mixture and confit garlic into the mashed potato until evenly combined. Divide into roughly 20 equal portions, shaping into small rectangles or logs, and place on a tray.

Prepare your coating stations: egg wash, seasoned flour, and seasoned breadcrumbs. Working in batches, coat each croquette thoroughly, repeating the egg and breadcrumb stages for a well-structured crust. Chill for at least one hour to firm up.

Heat sunflower oil in a large pan over a medium–high heat. Fry in batches, turning until evenly golden brown. Ensure the ends are cooked by briefly holding them in the oil if needed. Remove and drain on kitchen paper.

Serve immediately while hot and crisp.