Potato and spinach croquettes

Potato and spinach croquettes

Fritikas de spinaka kon patatas

By
From
Hazana
Serves
4-5
Photographer
Mowie Kay

These delicious little croquettes may be served as a light main course or a side dish. Traditionally they are often prepared for Rosh Hashanah, or for Passover – in which case, matzo meal is used instead of flour.

Ingredients

Quantity Ingredient
225g spinach
900g potatoes
2 eggs, separated
salt
freshly ground black pepper
flour or matzo meal, for dredging
olive oil, for deep-frying

Method

  1. Wash the spinach thoroughly, then cook in a covered saucepan over a moderate heat for 5 minutes or until wilted – the water clinging to the leaves is sufficient to prevent scorching. Drain well and squeeze dry, then chop finely.
  2. Boil the potatoes in plenty of lightly salted water for 25 minutes or until tender. Drain and, when cool enough to handle, peel and then force through a sieve or mash with a potato ricer. Add the spinach and egg yolks and mix well. Season with salt and pepper. Shape into balls the size of a walnut and flatten slightly, then set aside to cool.
  3. Meanwhile, whisk the egg whites until frothy. Dip the croquettes into the egg white then roll in flour. Working in batches, deep-fry the croquettes in hot oil until golden on both sides. Drain on paper towels and serve hot.
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