Potato And Spinach Croquettes Recipes

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POTATO CROQUETTES



Potato Croquettes image

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 6

Number Of Ingredients 7

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

Steps:

  • In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

POTATO AND SPINACH CROQUETTES



Potato and Spinach Croquettes image

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

1 pound baking potatoes, peeled and diced
1 pinch ground nutmeg
4 teaspoons butter
1 egg yolk
1 cup vegetable oil for frying
⅓ cup freshly grated Parmesan cheese
⅓ cup frozen chopped spinach, thawed and drained
½ cup all-purpose flour
3 eggs, beaten
1 tablespoon peanut oil
1 ⅓ cups dry bread crumbs

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 CROQUETTES



Spinach Croquettes image

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

2 cups cooked spinach
1 cup all-purpose flour
1 cup chilled sparkling water
2 eggs
½ cup grated Parmesan cheese
1 teaspoon baking powder
1 teaspoon chopped garlic
¼ teaspoon white vinegar, or to taste
salt and ground black pepper to taste
oil for frying

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

POTATO, ARUGULA (ROCKET) OR SPINACH CROQUETTES



Potato, Arugula (Rocket) or Spinach Croquettes image

These are fried potato balls crisp on the outside and creamy soft inside. I used arugula but spinach is just as good!Arugula's pungent flavor adds interest to these croquettes!

Provided by Rita1652

Categories     Potato

Time 25m

Yield 20-24 croquettes, 6 serving(s)

Number Of Ingredients 13

2 cups leftover mashed potatoes
1/2 cup cooked arugula, squeezed of liquid and chopped
1/2 cup feta cheese, crumbled
2 garlic cloves, minced
1 pinch red pepper flakes
salt and pepper
1 egg
2 eggs, slightly beaten
1/8 cup cream
1/2 cup flour, seasoned with
salt and pepper
1/2 cup breadcrumbs
vegetable oil, to fill pan by 3 inches (for frying)

Steps:

  • Combine the first 7 ingredients and blend thoroughly.
  • Form into 20 golf size balls.
  • Place seasoned flour in one bowl.
  • Beat 2 eggs with cream and place second bowl.
  • Place bread crumbs in third bowl.
  • Dip each croquette in the flour then egg and then roll in the crumbs.
  • Deep fry in oil until golden brown.
  • Drain on paper towels season with salt and pepper.

Nutrition Facts : Calories 218, Fat 7.7, SaturatedFat 3.9, Cholesterol 123.8, Sodium 454.3, Carbohydrate 28, Fiber 1.8, Sugar 2.4, Protein 8.8

SPINACH-POTATO PATTIES



Spinach-Potato Patties image

Provided by Florence Fabricant

Categories     appetizer

Time 1h15m

Yield 12 large or 24 small patties

Number Of Ingredients 12

2 pounds red-skinned potatoes
1 1/4 pounds spinach, well rinsed
1 hot green chili, finely chopped
1/4 cup cilantro leaves, minced
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 1/4 teaspoons salt, or to taste
Juice of 1/2 lemon
1 cup dry bread crumbs
2 to 4 tablespoons vegetable oil
Green or tamarind chutney

Steps:

  • Simmer potatoes in water to cover 20 to 30 minutes, until tender. Drain. Meanwhile, stem and finely chop spinach. Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice. Add potatoes. Mix all ingredients, squeezing with your hands. There will be small chunks of potato.
  • Spread bread crumbs on a plate. Form spinach-potato mixture into 12 3-inch patties, using 1/2 cup of the mixture for each. Or use 1/4 cup each for 24 patties. To shape, pack mixture into a metal measuring cup, and tap out onto plate. Coat on both sides with crumbs. Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.
  • Heat 1 tablespoon oil over medium heat in a large, heavy skillet. Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side. Repeat with remaining patties, adding more oil as needed. Serve with chutney.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH CROQUETTES



Spinach Croquettes image

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

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

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