Spinach Croquettes

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

> 60 Minutes
Difficult
Appetizer & Snack, Brunch, Drinks, Lunch

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.

Ingredients

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

Direction

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.

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Spinach Croquettes

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

Ingredients

Direction

Serves

Chef's Tip

The Restaurant

Pescado Bali

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The Chef

Satrio Adi Guna

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