SPINACH CROQUETTES
These are really delicious! I've made a similar version, but this one sounds better ! (Family Circle mag.)
Provided by jovigirl
Categories Spinach
Time 39m
Yield 16 croquettes
Number Of Ingredients 9
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 CROQUETTES
My mom used to make these a lot and I do too. They are easy to make, a quick meal, and a great way to get kids to eat spinach!
Provided by Veronica Pomata
Categories Appetizers and Snacks
Time 20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 9.5 g, Cholesterol 33.9 mg, Fat 3.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 138.1 mg, Sugar 0.3 g
SPINACH GOAT CHEESE CROQUETTES
Ready, Set, Cook! Special Edition Contest Entry: I love this simple recipe. It's perfect as a appetizer or served with a salad as a light entree.
Provided by gtara
Categories Potato
Time 1h
Yield 24-30 Croquettes, 4-6 serving(s)
Number Of Ingredients 12
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
POTATO AND SPINACH CROQUETTES
Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese.
Provided by Tonmere
Categories Appetizers and Snacks Pastries
Time 50m
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.8 g, Cholesterol 118.9 mg, Fat 12.7 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 4.1 g, Sodium 264.4 mg, Sugar 2.1 g
SPINACH AND ROASTED RED PEPPER TOFU CROQUETTES
When it comes to creating family-friendly vegetarian recipes it's not always easy. Most vegetarian families I talk to say that most of the foods they're offered are loaded with pasta, bread or cheese instead of what they really want and need -- vegetables and nutritious proteins. These croquettes are packed with both of those things plus tons and tons of flavor. The silken tofu (you want to always buy organic) gives them a soft fluffy texture on the inside with a golden crust on the outside. We love dipping them into ketchup, but barbecue sauce or mustard makes a fantastic accompaniment too. Don't settle for ho-hum vegetarian cuisine when you can make something that will get everyone super excited!
Provided by Catherine McCord
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
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
found this in an old magazine from a few years ago.
Provided by gaynel mohler
Categories Other Appetizers
Time 40m
Number Of Ingredients 9
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
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- Dry roast 2 tbsp of pine nuts in a small fry pan under a medium heat for 3 to 4 minutes, make sure to mix them continuously so they cook evenly and don´t burn, then set aside
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- Boil the spinach according to the package directions. Refresh under cold water and drain. Squeeze as much water out of them as you can. Set aside.
- Combine 400 ml (13 fl oz) of the plant milk with the stock in a small pot and heat it gently over low heat.
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