Vegetarian Croquettes
Vegetarian Croquettes
Croquettes are a delightful snack and very easy to prepare. These ones are made with potatoes, spinach and Parmesan cheese.
Ingredients
Serves: 7
- 500g starchy 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 (60g) plain flour
- 3 eggs, beaten
- 1 tablespoon peanut oil
- 1 1/3 cups dry breadcrumbs
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- 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 completely dry out. Press them through a sieve or 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 or deep saucepan to 180C. 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 2cm thick and 6cm 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, dip into the egg and then coat with breadcrumbs.
- Fry the croquettes a few at a time until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on paper towels.
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Reviews and Ratings
Global Ratings:
(8)
Reviews in English (7)
So honored to be the first review! These were great! Family really liked these. I did add 1 large garlic clove to the boiling potatoes and ran that through a ricer. After the mashed potato mixture had cooled I also added some shredded cheddar cheese and eliminated the extra egg yolk to the mix (didnt think it needed it). Floured,egged, and breaded these babies and cooked until golden on both sides. Very tasty. I made 8 large croquetts. This recipe would be great with different cheeses. Will definately make again! One last note, loved the spinach addition to this recipe. A great way to incorporate veggies! - 09 Mar 2008 (Review from Allrecipes USA and Canada)
I have been wanting to make croquettes for a really long time! Even though this didn't work out for me, I'll be making more (variations) soon. Everyone who ate these tonight liked them except me. The insides were too mushy, like mashed potatoes. I certainly found that the parmesan and spinach helped thicken, but not enough. I had even added a little canned corn, more (very well squeezed dry) spinach than called for, minced onions and garlic! The garlic smelled awesome in it. I even had put the on-a-sheet-to-cool-potatoes in a preheated oven (to 250C, then turned off) for a good 20 minutes to dry the potatoes as much as I could before cooling them down. Maybe its supposed to be a little mushy on the inside though. (??) Also, I found the smaller I made the balls, the better they fried up. I used tongs rather than a slotted spoon. - 06 Apr 2008 (Review from Allrecipes USA and Canada)
I added garlic powder to the mashed potatoes. Wonderful! - 31 Jan 2011 (Review from Allrecipes USA and Canada)
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