Best 4 Spinach Croquettes Recipes

Indulge in the delectable goodness of spinach croquettes, a culinary masterpiece that tantalizes taste buds with its crispy exterior and soft, flavorful interior. These bite-sized gems are not only a treat for the palate but also pack a nutritious punch with the goodness of spinach, a leafy green known for its abundance of vitamins and minerals. Whether you're seeking a delectable appetizer, a hearty side dish, or a vegetarian main course, these spinach croquettes, with their versatile nature, are sure to satisfy your cravings.

The journey to creating these delectable morsels begins with a careful selection of fresh spinach leaves, ensuring a vibrant green hue and maximum nutritional value. These leaves are then blanched and finely chopped, preserving their vibrant color and delicate flavor. The spinach is then combined with a flavorful mixture of aromatic herbs, savory spices, and creamy cheese, resulting in a delectable filling that bursts with flavor in every bite.

To achieve the perfect balance of textures, the croquette mixture is coated in a crispy breadcrumb crust, creating a delightful contrast between the soft interior and the crunchy exterior. These croquettes are then shallow-fried until golden brown, ensuring an enticing appearance that matches their irresistible taste.

As you delve into this culinary adventure, you'll discover a treasure trove of spinach croquette recipes, each offering unique variations on this classic dish. From the traditional Spanish croquetas de espinacas to the innovative baked spinach croquettes, these recipes cater to diverse tastes and dietary preferences. Whether you prefer a gluten-free option or a vegan alternative, there's a spinach croquette recipe here to suit your needs.

So embark on this culinary journey and explore the world of spinach croquettes, where each bite is a celebration of flavor, texture, and nutrition. With these recipes as your guide, you'll be able to create these delightful treats in the comfort of your own kitchen, impressing your family and friends with your culinary prowess.

Let's cook with our recipes!

COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH

Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 large starchy potatoes, peeled and cut cubed
Salt
1 lemon
1 1/4 pounds fresh cod fish
1/4 cup vegetable oil, eyeball it
2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full
2 ribs celery and their greens, finely chopped
1 small yellow skinned onion, peeled and finely chopped
2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs
3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful
Black pepper
1 egg
2 cups plain bread crumbs
4 tablespoons butter
1/2 red bell pepper, finely chopped
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups chicken stock
1 clove garlic, finely chopped
1/4 cup cream or half-and-half
1 pound triple washed spinach leaves, stemmed and chopped

Steps:

Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
To serve, pile spinach mashers on plates and top with patties and gravy.

SPINACH AND ROASTED RED PEPPER TOFU CROQUETTES

Spinach and Roasted Red Pepper Tofu Croquettes image

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

Ingredients

2 tablespoons plus 2 teaspoons olive oil
1 onion, diced
2 cloves garlic, minced
2 roasted red bell peppers, thinly sliced
One 10-ounce box frozen spinach, thawed and squeezed dry
1 pound extra-firm silken tofu
2 tablespoons chopped parsley
1 cup shredded mozzarella
1 cup all-purpose flour (gluten-free, if desired)
1/2 cup breadcrumbs (gluten-free, if desired)
2 teaspoons kosher salt
Marinara sauce, for dipping

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

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

Ingredients

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

SPINACH CROQUETTES

Spinach Croquettes image

found this in an old magazine from a few years ago.

Provided by gaynel mohler

Categories Other Appetizers

Time 40m

Number Of Ingredients 9

Ingredients

2 lb fresh spinach, trimmed of thick stems, well washed
1 medium onion , roughly chopped
3 eggs lightly beaten
1 c grated gruyere cheese
1 c bread cumbs
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil, extra virgin
1 Tbsp butter, unsalted

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

Tips:

For the best results, use fresh spinach that has been thoroughly washed and dried. Fresh spinach will give the croquettes a more vibrant color and better flavor.
If you don't have fresh spinach, you can use frozen spinach that has been thawed and squeezed dry. However, fresh spinach will produce better-tasting croquettes.
To make the croquettes ahead of time, prepare them through step 5 and then freeze them on a baking sheet. Once they are frozen, transfer them to a freezer-safe bag and store them for up to 2 months. When you're ready to cook them, thaw them overnight in the refrigerator or at room temperature for 1 hour before frying.
To fry the croquettes, use a heavy-bottomed skillet over medium heat. This will help prevent the croquettes from burning.
Don't overcrowd the skillet when frying the croquettes. This will prevent them from cooking evenly.
Serve the croquettes hot with your favorite dipping sauce. Some popular choices include ketchup, mayonnaise, and ranch dressing.

Conclusion:

Spinach croquettes are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with a side salad. Whether you make them with fresh or frozen spinach, these croquettes are sure to be a hit.