- Cooking Time: 35
- Preparation Time: 10
BackstoryNo clue where this recipe came from, though I suspect from a '70s-era Betty Crocker cookbook. It's very easy, comes together in a flash, and can be made ahead of time.
- 10 oz frozen chopped spinach
- * 1 cup bread crumbs (fresh or store-bought)
- * 1 egg, lightly beaten
- * 1/4 cup minced onion
- * 1 clove garlic, mashed
- * 1/4 cup melted butter
- * 1/4 cup parmesan, grated
- * pinch freshly grated nutmeg
- * salt and pepper to taste
- Cook spinach as directed on package, either on stovetop or microwave.
- Season well and drain; either let sit in a strainer for a while or wrap the spinach in a tea towel or cheesecloth and squeeze out excess moisture.
- Combine all ingredients in a large bowl and mix to a uniform consistency. This is very much like making meatballs.
- Form into 1" balls (approx. 1 rounded tsp each). Do not use heavy pressure, or the final product will be dense - just enough pressure to keep it all together.
- Place croquettes on an ungreased baking sheet and chill for several hours.
- Preheat oven to 325. Once oven is heated, bake croquettes for approx 25 minutes, until fragrant and nicely browned (you should see a bit of sizzling as the fat from the dairy starts to fry).
- Very, very simple. A great substitute for vegetarians - if you don't touch eggs or dairy, though, it's tough to replace those in this dish.
- Be sure to mince the onion very fine - large chunks will keep the mixture from sticking together and cause the croquettes to fall apart.