Potato and Spinach Croquettes

admin 25/04/20 Recipes


14 croquettes

Prep Time


Cook Time



1 pound: baking potatoes, peeled and diced

1 pinch: ground nutmeg

4 teaspoons: butter

1: egg yolk

1 cup: vegetable oil for frying

1/3 cup: freshly grated Parmesan cheese

1/3 cup: frozen chopped spinach, thawed and drained

1/2 cup: all-purpose flour

3: eggs, beaten

1 tablespoon: peanut oil

1 1/3 cups: dry bread crumbs


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.


Calories: 289 kcal

Carbohydrates: 33.8 g

Cholesterol: 130 mg

Fat: 12.7 g

Fiber: 2.8 g

Protein: 10.2 g

Sodium: 264 mg

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