Spinach Croquettes

Jl. Pantai Pererenan No.112, Pererenan, Kec. Mengwi, Kabupaten Badung, Bali 80351

Croquettes have a French origin, perhaps you are acquainted with croquettes, however they soon spread to many corners of the planet and in Spain it’s a highly popular morsel.


This Recipe Serves 4

200 grams (7 oz) frozen spinach

2 ¾ cups (650 ml) unsweetened non-dairy milk, divided

½ cup (120 ml) vegetable broth

3 tablespoons olive oil

½ chopped onion

2 garlic cloves, minced

½ cup (75 grams) of flour

½ teaspoon of salt

Pepper to taste

1 ½ cups (135 grams) breadcrumbs

Oil for frying


  • 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.
  • Combine 400 ml (13 fl oz) of the plant milk with the stock in a small pot and heat it gently over low heat.
  • 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.
  • Serves

    Serve the croquettes on a plate above the cream and add some garnish on the top.

    Chef's Tip

    Serve crispy. Deep fry in the clean and fresh oil with a good quality.

    The Restaurant

    Pescado Bali

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    The Chef


    Satrio Adi Guna

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