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Spinach and Potato Croquettes
Spinach and Potato Croquettes is a modern Irish recipe for a classic accompaniment of croquettes made from a blend of potatoes, spinach and cheese coated in cornmeal and fried to cook that are served with a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Irish version of: Spinach and Potato Croquettes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Sauce RecipesVegetable RecipesCheese RecipesIrish Recipes
Spinach and Potato Croquettes: An Irish recipe for an accompaniment of croquettes made from a blend of potatoes, spinach and cheese coated in cornmeal and fried to cook that are served with a tomato-based sauce.
Ingredients:
For the Croquettes:
675g potatoes, boiled in their skins until tender and peeled
550g fresh young spinach
1 egg yolk
2 tbsp mature Cheddar cheese, grated
freshly-grated nutmeg, to taste
3 tbsp seasoned flour, for dusting
2 eggs, beaten
85g fine cornmeal (polenta)
salt and freshly-ground black pepper, to taste
oil for deep frying
For the Sauce:
550g ripe, fleshy, tomatoes, blanched, peeled, de-seeded and chopped
5 spring onions, finely chopped
salt and freshly-ground black pepper, to taste
Method:
For the sauce, combine all the ingredients in a bowl. Cover with clingfilm and set aside in the refrigerator to chill and marinade.
Wash the spinach and remove any stems. Add the spinach to a pan and cook just in the water that remains clinging to the leaves. Continue cooking, stirring occasionally, until the leaves are just wilted and all the excess moisture has evaporated away.
Chop the spinach finely and squeeze out any excess moisture. Pass the potatoes through a ricer or vegetable mill into a bowl. Beat the spinach, egg yolk and cheese into the potatoes then season the mixture with nutmeg, salt and black pepper.
Form the potato and spinach mixture into balls or small sausage shapes then roll in the seasoned flour to coat evenly. Dip in the egg then coat in the cornmeal.
Half fill a deep frying pan with oil and heat to 180°C. Add the croquettes in batches and fry until golden brown all over and crisp.
Remove with a slotted spoon and drain on kitchen paper.
Serve hot, accompanied by the sauce.
