Recipe by Tonmere
"Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese."
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baking potatoes, peeled and diced
vegetable oil for frying
freshly grated Parmesan cheese
frozen chopped spinach, thawed and drained
1 1/3 cups
dry bread crumbs
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 mixture had cooled I also added some shredded cheddar cheese and eliminated the extra egg yolk to the mix (didnt think it needed it). Floured,egged, and breaded these babies and cooked until golden on both sides. Very tasty. I made 8 large croquetts. This recipe would be great with different cheeses. Will definately make again! One last note, loved the spinach addition to this recipe. A great way to incorporate veggies!
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 me. The insides were too mushy, like mashed potatoes. I certainly found that the parmesan and spinach helped thicken, but not enough. I had even added a little canned corn, more (very well squeezed dry) spinach than called for, minced onions and garlic! The garlic smelled awesome in it. I even had put the on-a-sheet-to-cool-potatoes in a preheated oven (to 250C, then turned off) for a good 20 minutes to dry the potatoes as much as I could before cooling them down. Maybe its supposed to be a little mushy on the inside though. (??) Also, I found the smaller I made the balls, the better they fried up. I used tongs rather than a slotted spoon.
I added garlic powder to the mashed potatoes. Wonderful!
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 parchment lined baking sheet for about an hour of refrigeration. Then I used the egg wash and the final coating of bread crumbs and they held their shape perfectly, though I was gentle with them.
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 called for in a second batch that I made, and those turned out slightly firmer.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Spinach Croquettes
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 114
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