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Chorizo & rocket bites


  • Preheat oven to 190°C fan forced (210°C normal).
  • Combine the chorizo, onion, flour, baking powder, chilli powder, seasonings and parmesan in a large bowl with a wooden spoon. Make a well in the centre and add the egg, milk and olive oil. Mix with the wooden spoon until smooth. (Don't over mix!) Then gently stir the rocket into the batter.
  • Lightly oil a 24-hole mini muffin tray (or two 12-hole trays) and spoon in the batter to just over three-quarters full. Then cook in the oven for about 12-15 mins until risen and golden brown. 
  • Serve warm or at room temperature.
  • from NZ cookbook author, Julie le Clerc


  • 2 chorizo sausages, diced
  • 1 medium onion, finely chopped
  • 2 cups self-raising flour, sifted
  • 1 tspn baking powder
  • ¼ tspn chilli powder
  • sea salt & freshly ground pepper
  • ½ cup freshly grated parmesan
  • 1 egg, beaten
  • 1¾ cup milk
  • ¼ cup olive oil
  • ½ cup roughly chopped rocket leaves
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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