1️⃣ Cook the peeled and washed potato in plenty of salted water. Once cooked, drain and use food mill or fork to make a coarse puree. Set aside.

2️⃣ In a skillet over medium-high heat, sauté the chorizo until it begins to brown lightly and releases fat. Add to potato puree.

3️⃣ Beat the egg and add it to the potato and chorizo mixture, along with the parsley and pepper. Season with salt. Cool.

4️⃣ Once cooled, form small balls of the mixture. Cool again.

5️⃣ Coat the balls in flour, egg and breadcrumbs. Fry in plenty of sunflower oil. Drain, pat dry and serve with the curly endive salad.