Croquettes are much loved in Spain. If you ask someone their favourite food, I think one of the most common answers will have to be: “Las croquetas de mi madre!” (my mother’s croquettes). Spanish croquetas have many different fillings. Some people prefer chicken ones, others prefer cod or jamón, others like a simple vegetable filling. There is also a lot of freedom with the type of sauce you choose, but the croquetas are almost always cylindrical and covered in bread crumbs. In today’s Spanish recipe we have vegetable croquetas with a spinach sauce. If you have the chance to prepare these for someone today I guarantee you will be very popular indeed!
“Croquetas de verduras con crema de espinacas”
Ingredients for 4 people:
1/2 kg of boiled potatoes
200 grs of boiled carrots
200 grs of boiled peas
2 eggs
Flour and a beaten egg
2 tablespoons of breadcrumbs
Olive oil
Salt
100 grs of spinach
1 potato
Preparation:
Chop and then blend the vegetables with a blender into a thick purée.
Add the eggs to the purée (if it is too thin, add some breadcrumbs).
Season and mix well.
Prepare a spinach sauce boiling the spinach with the chopped potato in a pan with water, salt and a dash of oil for 15 minutes. When done, mix all together with a blender.
Give shape to the croquets, batter with the flour and beaten egg and fry in olive oil until golden.
Serve them in a platter with the bottom covered with the spinach sauce.
I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com