Best Spinach Goat Cheese Croquettes Recipes

Spinach Croquettes image

Provided by jovigirl

Categories Spinach

Time 39m

Yield 16 croquettes

Number Of Ingredients 9

2 lbs fresh spinach, trimmed and washed
1 medium onion, chopped
3 eggs, lightly beaten
1 cup grated gruyere cheese
1 cup breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter

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.

Nutrition Facts : Calories 98.2, Fat 5.3, SaturatedFat 2.3, Cholesterol 49, Sodium 203.1, Carbohydrate 7.7, Fiber 1.7, Sugar 1.1, Protein 5.8

Spinach Goat Cheese Croquettes image

Provided by gtara

Categories Potato

Time 1h

Yield 24-30 Croquettes, 4-6 serving(s)

Number Of Ingredients 12

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes, prepared as package directed
4 tablespoons butter
2 garlic cloves, minced finely
1/2 cup red bell pepper, medium dice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
8 ounces fresh goat cheese
3 cups fresh Baby Spinach
2 eggs, beaten well
1 cup flour
2 cups breadcrumbs

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.

Nutrition Facts : Calories 685, Fat 34.2, SaturatedFat 20.5, Cholesterol 168.4, Sodium 989.5, Carbohydrate 66.9, Fiber 4.2, Sugar 5.9, Protein 26.9

Spinach and Goat Cheese Crostini image

Provided by Food Network

Time 30m

Yield 6 servings (3 per person)

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
Eighteen 1/2-inch-thick slices baguette
Kosher salt and freshly ground black pepper
2 cloves garlic, 1 whole and 1 finely chopped
2 tablespoons pine nuts
Pinch crushed red pepper flakes, plus more for garnish (optional)
8 ounces spinach, hard stems removed
1/2 teaspoon freshly grated lemon zest
3 ounces fresh goat cheese, crumbled

Steps:

Preheat the oven to 400 degrees F.
Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
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