Spinach croquettes
Spinach croquettes, or croquetas de espinacas, are my version of this Spanish dish often served as a ración or tapa. The filling is made using spinach, potatoes and cheese without the need to make béchamel sauce. They make a tasty vegetarian appetiser, side dish or finger food for parties. They can be prepared ahead of time and are suitable for freezing.
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.
Nutrition
Calories: 144kcalCarbohydrates: 11gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 117mgPotassium: 307mgFiber: 2gSugar: 1gVitamin A: 1976IUVitamin C: 14mgCalcium: 103mgIron: 1mg
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