Heat a dash of oil in a large saute pan over medium heat. Add garlic and cook for a minute, then add spinach. Cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach so that it’s not too stringy.
In a large mixing bowl, combine spinach, mashed potatoes, parmesan, and mozzarella. If mixture is too moist, add a dash of flour. Roll into tablespoon-sized rounds.
Prepare a work station by whisking eggs in a bowl, placing breadcrumbs in a separate bowl, and placing a clean plate at the end. Working in batches and with a spoon, dip each ball into the egg, let excess drip off, roll in breadcrumbs, then set on the plate.
Heat oil over medium/high heat in a large pan. It’s ready when a piece of panko thrown in instantly begins sizzling. Working in batches of 4 or 5, gently add the croquettes, rolling slowly, until the entire coat is brown and crisp (about 2 to 3 minutes each)**.
Set finished croquettes on a few layers of paper towels or a wire rack until you’ve finished them all.
Serve immediately.
*If using leftover mashed potatoes, be sure your potatoes have a bit of butter and milk mixed in and were seasoned with salt and pepper!
**If it takes any longer, the cheese and potato will begin to melt and soften, leading to deformed croquettes. You want them to turn brown pretty quickly, so crank up the heat!
Ingredients
Directions
Heat a dash of oil in a large saute pan over medium heat. Add garlic and cook for a minute, then add spinach. Cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach so that it’s not too stringy.
In a large mixing bowl, combine spinach, mashed potatoes, parmesan, and mozzarella. If mixture is too moist, add a dash of flour. Roll into tablespoon-sized rounds.
Prepare a work station by whisking eggs in a bowl, placing breadcrumbs in a separate bowl, and placing a clean plate at the end. Working in batches and with a spoon, dip each ball into the egg, let excess drip off, roll in breadcrumbs, then set on the plate.
Heat oil over medium/high heat in a large pan. It’s ready when a piece of panko thrown in instantly begins sizzling. Working in batches of 4 or 5, gently add the croquettes, rolling slowly, until the entire coat is brown and crisp (about 2 to 3 minutes each)**.
Set finished croquettes on a few layers of paper towels or a wire rack until you’ve finished them all.
Serve immediately.
*If using leftover mashed potatoes, be sure your potatoes have a bit of butter and milk mixed in and were seasoned with salt and pepper!
**If it takes any longer, the cheese and potato will begin to melt and soften, leading to deformed croquettes. You want them to turn brown pretty quickly, so crank up the heat!