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Spanish Chorizo and Potato Croquettes Recipe for Croquetas De Patata Y Chorizo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

This classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack with a light crunchy exterior encasing fluffy chorizo-flavoured mash potatoes. They’re a popular tapas bar snack in Spain and are so popular some bars even specialise in croquettes offering a diverse array of fillings.

Our traditional Spanish chorizo and potato croquettes recipe will make you the tasty croquetas de patata y chorizo, which you’ll spot on small plates in Spanish tapas bars in Spain and abroad. Bite into the light crispy shell and you’ll find creamy mashed potatoes flecked with spicy pieces of chorizo. Make a big batch as they’re addictive.

This recipe for croquetas de patata y chorizo is one of our favourite recipes with chorizo and it’s next in our series of best Spanish tapas recipes, which we’ll be sharing with you over coming weeks. We kicked off the series last week with this Spanish meatballs recipe for albondigas and next up we’ll share recipes for Spanish chorizo in red wine for chorizo al vino tinto, Spanish style garlic shrimp for gambas al ajillo, calamari al plancha for smoky squid cooked on a griddle, and more.

As with so many of our recipes over the last two years, the series is a result of longing for Spain, Spanish food and the delicious experience that is the tapas bar crawl, a leisurely bar-hop from one boisterous spot to another to sip wine or vermouth as you nibble on snacks, preferably in the company of new friends.

Before we tell you more about this Spanish chorizo and potato croquettes recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or you could contribute to our epic original Cambodian cuisine history and cookbook on Patreon.

Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. We may earn a small commission from any booking or purchases you make on sites such as Amazon, such as from these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let’s tell you about our this traditional Spanish meatballs recipe for albondigas.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

While we might have discovered Spanish tapas in Australia, where we regularly pulled up stools at the tapas bars in Sydney’s Spanish Quarter to nibble on patatas bravas, albondigas and chorizo en vino, we fell in love with the tapas bar ritual in Madrid.

On our first holiday together to Spain back in 1999 – which was my second trip to the Spanish capital, where I’d spent time a couple of years earlier for my Master’s degree, so I already had favourite spots I wanted to take Terence to – we became so completely addicted to our early evening tapas bar hops, we’d spend the day scoping out new spots to try.

We also became addicted to croquetas in all their many and varied forms. Some potato croquettes were made with mashed potato and ham instead of chorizo, or béchamel and ham, or ham and a soft gooey cheese – the variety was endless. Some were round rather than this zeppelin shape.

Every tapas bar had croquettes on the menu, one tapas bar we frequented specialised in croquettes, while another that we returned to again and again, Casa Labra, an atmospheric tavern dating to 1860, just off Plaza de Sol, was renowned for its creamy cod croquettes (along with pieces of fried cod).

Much to our delight we’d discover that another city we became smitten with, San Sebastian, in the autonomous Basque Country, was also a croquette-loving town with Spain’s best tapas bar scene, although there the snacks are called pintxos. More on that in another post.

This Spanish chorizo and potato croquettes recipe is based on the croquettes that we enjoyed in Madrid and San Sebastian. Terence and I make these croquetas together as part of a spread of a handful of tapas that might include so we both have some tips to making this Spanish chorizo and potato croquettes recipe for you below.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas De Patata Y Chorizo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

Our first tip to making these Spanish chorizo and potato croquettes is that it’s essential that your mashed potatoes are dry. Terence often roasts the potatoes on a layer of sea salt crystals as he does for a French-style mash.

One big mistake that Terence says he often sees in recipes and videos on making mashed potatoes, and not only making potato mash for potato croquettes, is that home cooks and food bloggers often peel and chop the potatoes into small chunks to boil them.

This is a solid no when it comes to cooking potatoes for classic potato mash, especially when cooking potatoes for mash for these croquetas de patata y chorizo.

To cook the mashed potatoes for these Spanish chorizo and potato croquettes you need to boil the potatoes with skin on in very salty water until the potatoes are done. Then peel the potatoes when they are cool enough to handle, but don’t wait until they’re cold.

We’ve been in restaurants where we’ve watched chefs peel hot potatoes wearing oven mitts, because they want to put them through a potato ricer while the potatoes are still warm.

Another tip regarding the potatoes for these Spanish chorizo and potato croquettes is make sure to use potatoes that are starchy and not waxy (which are better for salads, unless of course you’re making Japanese potato salads, which have a texture between a potato salad and mashed potatoes). Russet potatoes or a similar variety are best for these chorizo and potato croquettes.

Just like the mashed potatoes we make to fill our Russian vareniki (dumplings filled with potato mash) we do not add any milk or butter to the mash as the liquid will seep out when you are frying the potato croquettes and may cause the croquettes to fall apart.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas De Patata Y Chorizo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

 

With the chorizo, it is best to use fresh chorizo, but only cook the crumbly chorizo very quickly. If you have firm chorizo, you do not need to fry it off, but chop it into very small pieces so the croquettes don’t have large chewy chunks in them.

Having used panko breadcrumbs for Japanese deep fried food forever, we’re now using panko crumbs for Russian dishes such as chicken kotleti, Australian pub favourites such as chicken schnitzel, and now for Spanish dishes, such as these croquettes.

The reason is that panko breadcrumbs are incredibly dry and result in a crunchier exterior. If you want those sandy Italian-style breadcrumbs, just run a rolling pin over the panko crumbs in a plastic bag.

These croquettes need to be deep-fried. This is not optional. You will spend more time rolling them around in not quite hot enough oil if you try to shallow fry them. And cooking them in the oven might make you feel better about your health but it’s like reheating frozen food, it just doesn’t taste the same.

We want to deep-fry these at the classic deep-fry temperature of 180°C (350°F). Any hotter and you risk having dark brown casings but a cold mix inside because the outside has browned before the chorizo-potato mash filling can warm up. Please use a thermometer rather than dropping a bit of panko in the oil, which is not a temperature measurement, it’s a guesstimate.

We’ve always eaten these with aioli (recipe coming soon), but some people prefer just to eat them on their own in tapas bars in Spain – thus avoiding people ‘double-dipping’. Fancier sit-down restaurants will give you a serving with aioli.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

Spanish Chorizo and Potato Croquettes Recipe for Croquetas De Patata Y Chorizo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

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This classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack with a light crunchy exterior encasing fluffy chorizo-flavoured mash potatoes. They’re a popular tapas bar snack in Spain and are so popular some bars even specialise in croquettes offering a diverse array of fillings.
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Course: Tapas
Cuisine: Spanish
Servings: 4
Calories: 780kcal
Author: Lara Dunston

Ingredients

  • 200 g fresh chorizo sausage
  • 500 g mashed potato cold, made without butter or milk
  • 2 tbsp parmesan cheese grated
  • 1 egg beaten
  • 1 tbsp plain flour
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • Sea salt fine, to taste
  • black pepper ground, to taste
Croquette Coating
  • 100 g plain flour
  • 2 eggs beaten
  • 100 g dried panko breadcrumbs
  • Vegetable oil for deep-frying

Instructions

  • If using fresh chorizo, peel and chop into small pieces. Cook in a non-stick pan over low heat. If using hard chorizo, just peel the skin off and dice into small pieces.
  • Mix the parmesan, egg, flour, paprika powder, chilli powder, salt and pepper into the mashed potato until well combined and then fold in the chorizo.
  • Line up a flat plate, two bowls and a sheet pan lined with oven paper for the coated croquettes: transfer the flour to the first plate; whisk the egg in the second bowl; and the breadcrumbs in the third dish.
  • Divide the mash mix into 35 gram portions and roll each into a sausage shape as you make each croquette.
  • Roll the croquette in the flour ensuring it’s completely covered in flour.
  • Dip the croquette into the egg wash. Pull out and let drip.
  • Roll the croquette into the panko breadcrumb mix, pushing gently to ensure its completely covered in crumbs.
  • Move the croquette to the sheet pan, then repeat with the other croquettes.
  • When you are finished with all the croquettes, place the sheet pan in the fridge for at least half an hour to firm up and dry the croquettes slightly.
  • When ready to deep-fry, half-fill a deep saucepan with the oil and heat to 180°C (350°F) before placing a few croquettes gently into the oil.
  • It should take around 3 minutes go get them golden brown.
  • Place on another sheet pan lined with paper towels until all croquettes are cooked.
  • Serve with aioli.

Nutrition

Calories: 780kcal | Carbohydrates: 141g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1145mg | Potassium: 1519mg | Fiber: 10g | Sugar: 6g | Vitamin A: 858IU | Vitamin C: 110mg | Calcium: 144mg | Iron: 5mg

Please do let us know in the comments below if you make our Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo as we’d love to know how they turn out for you.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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