Potato and Spinach Croquettes

Potato and Spinach Croquettes

Tonmere

"Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese."
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Ingredients

50 m servings 289 cals
Serving size has been adjusted!
Original recipe yields 7 servings

Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completley dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
  2. Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
  3. In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
  4. Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
  5. Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.

Reviews

Read all reviews 6
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So honored to be the first review! These were great! Family really liked these. I did add 1 large garlic clove to the boiling potatoes and ran that through a ricer. After the mashed potato mixtu...

I have been wanting to make croquettes for a really long time! Even though this didn't work out for me, I'll be making more (variations) soon. Everyone who ate these tonight liked them except ...

I added garlic powder to the mashed potatoes. Wonderful!

This recipe turned out well. Like a previous comment said, the consistency was a bit mushier than the typical croquette but it was still good. I doubled the amount of spinach that the recipe cal...

I began with leftover garlic mashed potatoes and pan fried, but followed the rest of the recipe. We really enjoyed these with a sweet chili dipping sauce.

I followed the recipe with one substitution - I used Swiss cheese, that is what I had, but it was a nice aged hard and dryish cheese. I shaped them and floured them and popped them on a parchme...

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