Spinach croquettes are packed with colour and flavour and make a tasty starter, side dish or finger food for parties. They can be made very easily using a number of common ingredients and can be prepared ahead of time for convenience. This recipe is my version of the popular Spanish dish, croquetas de espinacas, often served as a ración or tapas and if you enjoy Spanish food you may also like to try Swiss chard with almonds and raisins. The quantities in this spinach croquette recipe are sufficient to make around 10 croquettes, but of course this will vary depending on the size of potatoes used and the size of croquettes made.
- 200g fresh spinach
- 2 medium sized potatoes (about 300g cooked potato, excluding skin)
- 100g grated extra mature Cheddar cheese
- Salt and pepper
- 4 tablespoons dried breadcrumbs to coat the croquettes
- About 4 tablespoons olive oil
- Large saucepan with lid to steam the spinach
- Basket steamer for the spinach
- Board to chop the cooked spinach
- Large sharp knife to chop the cooked spinach
- Small sharp knife to pierce the skin of the potatoes
- Large bowl
- Fork to mix the ingredients
- Large plate for the breadcrumbs
- Large frying pan
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 spinach 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.
Tips and questions
- What is the best way to cook croquettes? Make sure the oil is hot before starting to cook the croquettes and cook the croquettes a few at a time. Don't be tempted to put too many in the pan at once as they will take too much heat out of the oil and will be more likely to stick and fall apart.
- Can the croquettes be prepared ahead of time? Yes, this croquette recipe is perfect for making in larger quantities. After coating with breadcrumbs the croquettes can be stored in the fridge for a couple of days before cooking.
- Can spinach croquettes be reheated? Yes, the cooked croquettes can can be reheated in the oven if needed, but I find they are better when served freshly cooked. They can also be served cold.
You may also like to try Swiss chard with almonds and raisins, another Spanish inspired vegetable dish.
You may also like to try hasselback carrots with honey and rosemary, a colourful but quick to prepare vegetable dish.
- 200 g fresh spinach
- 2 potatoes (medium sized)
- 100 g Cheddar cheese (grated)
- Salt and pepper
- 4 tablespoon dried breadcrumbs
- 4 tablespoon olive oil
- 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.
- 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.
- Heat some olive oil in a large frying pan. Cook in batches a few at a time, turning regularly so that they cook evenly. Place the cooked croquettes in the oven until they are all cooked and you are ready to serve.