Spanish Spinach Croquettes #healthyfood #dietketo

These Spanish spinach croquettes are a run of the mill tapa in bars all around Spain. They're easy to make, pressed with flavor and make an incredible veggie lover party finger sustenance or hors d'oeuvre!

The contrast between Spanish croquettes and different assortments of croquette is that the filling is produced using a thick béchamel sauce to which you can include whatever seasoning you need. So as to make a smooth and rich béchamel, you have to blend, mix, mix!

The filling then should be chilled for a few hours or medium-term with the goal for it to solidify to a consistency that you can deal with and fold into a croqueta shape. Shaping the croquettes one by one and digging them in breadcrumbs before searing is the last tedious advance however an extraordinary one to select your children for!

So you'll certainly should be resolved to cause Spanish croquettes however you'll to be compensated with a delicious tapa toward the end! As I referenced previously, when you have your béchamel filling prepared, you can include any enhancing that you need.

Commonly, croquetas would be made to go through any remaining bits of meat and veggies from the prior night. For this formula, I've made one of the basic veggie lover alternatives for Spanish croquettes: spinach. I then veganized it by utilizing plant-based milk and oil instead of margarine.
Spanish Spinach Croquettes #healthyfood #dietketo
Also try our recipe Shaggy Dog Roll Sushi (Easy Copycat Recipe) #healthyfood #dietketo


  • 200 grams (7 oz) frozen spinach
  • 2 ¾ cups (650 ml) unsweetened plant-based milk, divided
  • ½ cup (120 ml) vegetable stock
  • 3 tablespoons olive oil
  • Half an onion, diced
  • 2 cloves of garlic, minced
  • ½ cup (75 grams) flour
  • ½ teaspoon salt
  • Pepper, to taste
  • 1 ½ cups (135 grams) bread crumbs
  • Oil, for frying


  1. Boil the spinach according to the package directions. Refresh under cold water and drain. Squeeze as much water out of them as you can. Set aside.
  2. Combine 400 ml (13 fl oz) of the plant milk with the stock in a small pot and heat it gently over low heat.
  3. Heat a large pan over medium heat and add the olive oil and onions. When they are soft, add the garlic. Once soft, sift the flour into the pan. Mix well. Fry, stirring from time to time, for a couple of minutes to remove the taste of raw flour. Once the mixture begins to turn light brown, add a ladle of the milk-stock mixture. Stir well until incorporated then add another ladleful. Continue this way until you have a smooth, creamy sauce.
  4. Add the spinach, salt and pepper. Transfer to a dish and allow to cool to room temperature. Cover with plastic wrap, pressing the wrap onto the top of the filling and put it in the fridge for at least a couple of hours or overnight.
  5. Put the remaining 250 ml of plant milk in one bowl and the breadcrumbs in another. Take about a teaspoon of the filling and use your hands to roll it into a small log shape. Dredge it in the breadcrumbs, then into the plant milk, then again into the breadcrumbs.
  6. Heat oil for frying in a small pan. Fry the croquettes in batches of 5 or 6 until golden brown on all sides. Remove to a paper towel-lined plate. Allow to cool slightly then serve.

Read more our recipe Tuna Stuffed Avocados #healthyfood #dietketo

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