Spinach Croquettes

Spinach croquettes are a delightful and nutritious treat that can be prepared quickly and enjoyed as a snack or side dish. These lightly thickened spinach patties boast a crunchy exterior while maintaining a tender and flavorful interior. You can use various leafy greens to make these croquettes, such as chard, kale, collards, arugula, or watercress, but spinach works wonderfully in this recipe.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• Salt
• 2 pounds spinach, trimmed of thick stems and well-washed
• 1 medium onion, roughly chopped
• 2 eggs, lightly beaten
• 1/2 cup grated Gruyère, Cantal, or other fairly strong cow’s milk cheese
• 1/2 cup bread crumbs, preferably fresh
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter (or use more oil)

INSTRUCTIONS:

1. Bring a large pot of water to a boil and salt it. Add the spinach and onion and cook for just about a minute, until the spinach wilts. Drain thoroughly and cool a bit.
2. Chop the spinach and put it and the onion in a bowl, along with the eggs, cheese, and bread crumbs. Mix well, then add salt and pepper to taste. If the mixture is too loose to form into cakes, add some more bread crumbs; if it’s too dry, add a little milk or another egg.
3. Put half the oil and butter into a large skillet, preferably nonstick, over medium heat. Form the spinach mixture into small cakes (this amount will make 8 to 12) and cook, without crowding—you will have to cook in batches—until nicely browned, adjusting the heat so the cakes brown evenly without burning, about 5 minutes. Turn once, then brown the other side, again about 5 minutes. Continue until all the spinach mixture is used up.
4. Serve hot or at room temperature.

TIPS:

• Squeeze Out Excess Water: After cooking the spinach, make sure to squeeze out as much excess water as possible before mixing it with the other ingredients. This will prevent the croquettes from becoming too watery and help them hold their shape better while frying.
• Adjust Seasoning: Taste the spinach mixture before forming the croquettes and adjust the seasoning according to your preference. You can add more salt, pepper, or even some herbs or spices to enhance the flavor.
• Consistency of the Mixture: The consistency of the mixture is crucial for successful croquettes. It should be moist enough to hold together but not too wet. If the mixture is too dry, you can add a little milk or another beaten egg. If it’s too wet, add more bread crumbs.
• Fry in Batches: To ensure even browning, cook the croquettes in batches, without overcrowding the skillet. This way, they have enough space to cook evenly and become crispy on the outside.
• Use Non-Stick Skillet: A non-stick skillet is ideal for cooking the croquettes, as it requires less oil and helps prevent sticking and tearing during the cooking process.
• Keep Warm in the Oven: If you need to serve the croquettes in batches or want to keep them warm while preparing other dishes, you can place the cooked croquettes on a baking sheet in a low-temperature oven to stay warm without losing their crispiness.
• Serve with Dipping Sauce: Consider serving the spinach croquettes with a dipping sauce or condiment like a tangy yogurt sauce, tzatziki, or a garlic aioli. The sauce can complement the flavors and add an extra layer of deliciousness.
• Freezing and Reheating: If you have leftover croquettes, you can freeze them in an airtight container for future use. When reheating, place them in the oven or toaster oven at a low temperature to preserve their crispiness. Avoid microwaving, as it may make them soggy.

These spinach croquettes are not only delicious but also a great way to incorporate more leafy greens into your diet. Enjoy them as a tasty snack or as a flavorful side dish!