Best Spinach Croquettes Recipes

COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH

Steps:

• Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
• Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
• Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
• Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
• Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
• Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
• To serve, pile spinach mashers on plates and top with patties and gravy.

POTATO AND SPINACH CROQUETTES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

SPINACH CROQUETTES

Steps:

• Combine spinach, flour, sparkling water, eggs, Parmesan cheese, baking powder, garlic, vinegar, salt, and black pepper together in a bowl until batter is evenly combined.
• Heat enough oil to cover the bottom of a large skillet over medium heat. Spoon batter into the hot oil, keeping about 1 inch between each croquette. Cook until golden brown, about 90 seconds per side. Repeat with remaining batter.

SPINACH AND ROASTED RED PEPPER TOFU CROQUETTES

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat and cook the onions and garlic, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl. Wipe out the skillet.
• Add the bell peppers, spinach, tofu, parsley, mozzarella, 1/2 cup of the flour and 1 teaspoon of the salt. Stir to combine well. Shape the mixture into patties, each about the size of a small burger patty.
• In a shallow bowl, whisk together the breadcrumbs, the remaining 1/2 cup flour and the remaining 1 teaspoon salt. Dredge each side of the tofu croquettes in the breadcrumb mixture.
• Heat 1 to 2 tablespoons of the oil in the same skillet over medium-high heat. Working in batches if necessary, add the croquettes in a single layer and cook until golden brown, about 3 minutes on each side. Serve with marinara sauce for dipping.

SPINACH CROQUETTES

Steps:

• Set a large pot of water to boil and salt it.
• When it boils, add the spinach and onion and cook for just about a minute, until the spinach wilts.
• Drain thoroughly and cool a bit.
• Squeeze dry. Chop spinach and onion and place in large bowl, along with the eggs, cheese and breadcrumbs.
• Mix well, then add salt and pepper.
• Form the spinach mixture into small croquettes, about 1/4 each for a total of 16. Let stand 5 to 10 minutes before frying. Let come to room temperature before cooking.
• Place oil and butter in large nonstick skillet over medium-high heat in batches (so they won't touch each other when they cook), add croquettes to the skillet.
• Adjust heat so they brown without burning, about 3 - 4 minutes; turn and brown other side, about 3-4 minutes.
• Continue until all the croquettes are cooked. Serve hot or at room temperature.
• They can be cooked ahead, cooked and refrigerated and then reheated in a 250F oven until just warmed.

COD CROQUETTES AND RED BELL PEPPER GRAVY WITH SPINACH MASHERS

Steps:

• Bring 1/2 inch water to a simmer in a large nonstick skillet. Zest the lemon and reserve. Cut the lemon and season the fish with lemon juice and salt, then add the fish to the simmering water. Cover the pan and cook the fish for 8 minutes.
• Remove the fish and flake it into a bowl. Discard the poaching water and wipe out the pan, returning it to the heat over a medium flame to heat up the 1/4 cup vegetable oil. Add the reserved lemon zest, celery, onions, Old Bay, thyme, parsley, salt, and pepper to the fish. Add the egg yolk and 1 cup of the bread crumbs. Form 8 fish patties and coat in the remaining bread crumbs to set the patties.
• Cook the patties for 4 to 5 minutes on each side until golden and reserve under a foil tent as with the meat croquettes. Return the skillet to the heat again and melt 2 tablespoons of the butter, then add the red bell peppers and shallots and cook for 2 to 3 minutes. Stir in the flour and cook for a minute more. Whisk in the stock to make a red pepper gravy. Season the gravy with a little salt and pepper.
• Continue with the potatoes and serve as in the master recipe, #74.

SPINACH GOAT CHEESE CROQUETTES

Steps:

• Place Mashed Potatoes (prepared according to package directions) in a large mixing bowl.
• In a medium sauté pan melt Butter over medium high heat. Add minced garlic and sauté lightly until translucent, do not brown garlic at all. Next add Red Bell Peppers, Dried Thyme, Salt and Black Pepper. Sauté about 1 minute, just enough time to sweat the bell pepper a little. Add this mixture to the mashed potatoes.
• Next add Baby Spinach and fresh Goat cheese to the mashed potatoes, etc. Spread on a parchment lined baking sheet. Place in the refrigerator until cool and.
• Place eggs, flour and breadcrumbs in their own individual bowls.
• Preheat oven to 375 degrees Fahrenheit.
• Using a round cookie cutter. Or a ice cream scooper. Form uniform sized patties. Dredge in egg, then flour, and finally in the breadcrumbs.
• Place on a parchment lined baking sheet. Bake 15-20 minutes until golden brown and crispy.

POTATO, ARUGULA (ROCKET) OR SPINACH CROQUETTES

Steps:

• Combine the first 7 ingredients and blend thoroughly.
• Form into 20 golf size balls.
• Place seasoned flour in one bowl.
• Beat 2 eggs with cream and place second bowl.
• Place bread crumbs in third bowl.
• Dip each croquette in the flour then egg and then roll in the crumbs.
• Deep fry in oil until golden brown.
• Drain on paper towels season with salt and pepper.

SPINACH CROQUETTES

Steps:

• 1. place spinach and onion in a pot of salted boiling water and boil one minute until spinach wilts.drain thoroughly
• 2. cool, squeeze spinach and chop.
• 3. mix spinach/onion with eggs, bread crumbs and grated cheese. add salt and pepper and mix again
• 4. form each into a scant 1/4 cup croquette patties. approximately 16
• 5. let stand 5 or 10 minutes, or cover with plastic and refrigerate overnight or several hours. (let come to room temperature before frying)
• 6. place oil and butter in large skillet over medium high heat. in batches so crouquettes don't touch, adjust heat and brown without burning about 3 to 4 minutes, turn and brown the other side.
• 7. continue untill all croquettes are cooked. can be cooked ahead and kept warm in a low oven 250 degrees.
• 8. PER PIECE: 99 calories; 5 g.fat; 6 g.protein; 8 g.carbohydrates; 1g fiber