Spinach croquettes are my version of the popular Spanish dish croquetas de espinacas, often served as a ración or tapa. While Spanish croquettes are traditionally made using béchamel sauce, in this recipe I have used a filling of spinach, potato and cheese to create a tasty vegetarian tapas recipe without the need to make béchamel sauce.
These vegetarian croquettes have a soft and creamy filling coated in crispy breadcrumbs. They are packed with colour and flavour and make a tasty appetiser, side dish or vegetarian finger food for parties.
You will love this easy Spanish tapas recipe because:
- You do not need to make béchamel sauce.
- These croquettes are made using common ingredients.
- They can be prepared ahead of time for convenience.
- These croquetas are suitable for freezing.
- They can be served either warm or cold.
If you wish to make vegan spinach croquettes you can substitute a type of vegan cheese which will melt when heated or simply omit the cheese.
If you enjoy Spanish foods you may also like to try aubergines with honey (berenjenas con miel) or Swiss chard with almonds and raisins.
The quantities in this spinach croquette recipe are sufficient to make around 10 croquettes, but this will vary depending on the size of potatoes used and the size of croquettes made.
Ingredients
See the recipe card below for quantities of ingredients.
- Spinach
- Potatoes
- Cheddar cheese - either vintage or extra mature, grated.
- Dried breadcrumbs to coat the croquettes
- Olive oil
- Seasoning
How to prepare spinach croquettes
Wash the potatoes, pierce the skin and cook in the microwave.
While the potatoes are cooking, lightly steam the spinach until it has wilted. This should take less than 5 minutes.
Squeeze any excess water out of the spinach. One way to do this is to press with the back of a fork while still in the steaming basket. Transfer the cooked spinach to a board and chop into small pieces.
When the potatoes are cooked and have cooled enough to handle (but are still warm), scoop out the centre of the potato and place in a large bowl. Add the grated Cheddar cheese while the potato is still warm enough to melt the cheese and mix well with a fork.
Add the chopped spinach and a little salt and pepper to the potato and cheese and mix well with a fork.
Place the breadcrumbs on a large plate. Take a dessertspoonful of the mixture and shape by hand into the shape of a croquette and then coat with breadcrumbs. Repeat until the rest of the mixture is used up.
Chill for a minimum of 30 minutes before cooking.
How to cook croquettes
Heat some olive oil in a large frying pan. Cook the croquettes in batches a few at a time, turning regularly so that they cook evenly, adding extra oil as needed. Place the cooked croquettes in the oven until they are all cooked and you are ready to serve.
How to serve croquettes
Spinach croquettes can be served either warm or cold.
FAQs
Make sure the oil is hot before starting to cook. Cook the croquettes a few at a time. Don't try to cook too many in one go as they will take too much heat out of the oil and will be more likely to stick to the pan and fall apart.
Yes, croquettes can be made in advance and stored in the fridge for a couple of days before cooking. The cooked croquettes can also be frozen.
Yes, the cooked croquettes can can be reheated in the oven or microwave if needed. They can also be served cold.
Other vegetable dishes
- Swiss chard with almonds and raisins25 Minutes
- Hasselback carrots with honey and rosemary55 Minutes
- Potato croquettes1 Hours 15 Minutes
- Aubergines with honey (berenjenas con miel)48 Minutes
Spinach croquettes
Ingredients
- 200 g fresh spinach
- 2 potatoes (medium sized)(about 300g cooked potato, excluding skin)
- 100 g Cheddar cheese (grated)
- 1 pinch Salt and pepper
- 4 tablespoon dried breadcrumbs
- 4 tablespoon olive oil
Instructions
- Wash the potatoes, pierce the skin with a knife and cook in the microwave.
- Lightly steam the spinach until it has wilted and then squeeze any excess water out of the spinach using the back of a fork.
- Finely chop the spinach.
- Scoop out the centre of the cooked potatoes while still warm and place in a bowl.
- Add the grated Cheddar cheese and mix.
- Add the chopped spinach and a little salt and pepper and mix well with a fork.
- Place the breadcrumbs on a large plate.
- Shape - take a dessertspoonful of the mixture, form a croquette shape by hand and coat with breadcrumbs. Repeat with the rest of the mixture.
- Chill for a minimum of 30 minutes.
- Cook - Heat some olive oil in a large frying pan. Cook in batches a few at a time for a few minutes until they are hot in the centre and golden on the outside. Turn regularly so that they cook evenly. Place the cooked croquettes in the oven to keep them warm until all the croquettes are cooked.
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