Potato Arugula Rocket or Spinach Croquettes
Crispy on the outside and irresistibly creamy on the inside, these Potato Arugula Rocket or Spinach Croquettes are the perfect bite-sized indulgence. Made with fluffy mashed russet potatoes, vibrant arugula or spinach sautéed with garlic, and a touch of Parmesan cheese, these croquettes are a flavorful twist on a classic comfort food. Coated in a golden breadcrumb crust, they deliver a satisfying crunch with every bite. Ideal as an elegant appetizer, snack, or side dish, they pair wonderfully with your favorite dipping sauce or a simple squeeze of lemon. Ready in under an hour, these croquettes are perfect for impressing guests or elevating your everyday meals. Keywords: potato croquettes, arugula croquettes, spinach croquettes, crispy appetizers, easy finger foods.
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 100 grams Arugula (Rocket) or Spinach
- 50 grams Parmesan cheese, grated
- 50 grams All-purpose flour
- 2 large Eggs
- 100 grams Breadcrumbs
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 500 milliliters Vegetable oil (for frying)
Instructions
Peel and dice the potatoes into even-sized chunks. Boil in a pot of salted water for about 15 minutes, or until fork-tender. Drain and set aside to cool slightly.
While the potatoes cool, rinse the arugula or spinach and roughly chop it. Heat the olive oil in a skillet over medium heat, add the minced garlic, and sauté for 30 seconds until fragrant. Add the greens and cook for 2-3 minutes until wilted. Remove from heat and allow to cool.
Mash the boiled potatoes in a large bowl until smooth. Add the sautéed greens, grated Parmesan cheese, salt, and black pepper. Mix well to combine.
Form the potato mixture into small croquettes, about 2 inches long and 1 inch thick. Set aside on a tray lined with parchment paper.
Prepare a breading station: place the flour on a plate, beat the eggs in a shallow bowl, and spread the breadcrumbs on another plate.
Coat each croquette by rolling it first in the flour, then dipping it in the beaten eggs, and finally coating it with breadcrumbs. Ensure a uniform coating and set aside on the tray.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 180°C (350°F). Fry the croquettes in batches, turning occasionally, for 3-4 minutes or until golden brown and crispy. Do not overcrowd the pan.
Use a slotted spoon to transfer the fried croquettes onto a plate lined with paper towels to drain excess oil.
Serve the croquettes hot with your favorite dipping sauce or a squeeze of lemon juice.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
