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Author Notes: I love to do small plates when entertaining and this is a great one to do. These little croquettes can be served with a simple salad on the side, but I topped mine this time with a couple shrimp I salt and peppered and sauteed in a little olive oil and lemon. The spinach-sorrel pesto should be used sparingly so as not to overpower the croquettes. This could also be a great little hot appetizer by doing very small croquettes and topping with a small piece of smoked salmon and a dab of pesto. The pesto is particularly good with these croquettes if you top them with some kind of fish. To do tiny hot appetizers, I put them in a greased mini-muffin pan to hold the shape and bake them at 375F for about 15 minutes. Best of all for entertaining: they can be made the day ahead as the flavors just get better overnight, and just warmed up for final plating. I hope you try these - they are delicous! —TheWimpyVegetarian
Serves 8 croquettes (or 24 small croquette appetizers)
- 1 large russet potato
- 2 cups chicken broth
- 1/2 cup quinoa, well rinsed (I use a mixture of red and white quinoa)
- 1 1/2 cups yellow onion, finely diced (about 1/2 of a large onion)
- 5 cloves of garlic, 2 that are smashed and 3 that are minced
- 1 large bunch of spinach or 2 small bunches (leaves only)
- 1 tablespoon lemon juice
- lemon zest from 1 lemon
- 1/2 cup parmesan cheese, grated
- 4 teaspoons Dijon mustard
- 1/2 teaspoon yellow mustard seeds
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 1 cup panko bread crumbs (or toasted bread crumbs)
- Peel the potato and boil in a mixture of water and chicken broth until tender (I used 2 cups of my Chicken Broth with a Mexican Twist but any will work fine, and then filled the pot with enough water to cover the potato.) Let cool and then grate using a coarse grater.
- Cook the quinoa by bringing 3/4 cup of water with the 2 smashed garlic cloves, along with a healthy pinch of salt and pepper to a rapid boil. Add the quinoa, cover the pot and simmer for about 12 minutes or until the liquid is completely absorbed. Turn off the heat and let the quinoa sit covered for another 10 minutes.
- Wash the spinach and spin in a salad spinner to remove as much water as possible from the leaves. In a large sautee pan, sautee the onion until soft and transluscent. Add the garlic and sautee another minute. Add the spinach and lemon juice and sautee until the spinach is tender and completely wilted, but still defined leaves. Remove from the pan and coarsely chop the spinach. Place in a large mixing bowl.
- Add the grated potato, 1 cup of cooked quinoa and all the rest of the ingredients except the bread crumbs to the spinach mixture and mix well with your hands or a large spatula.
- Form little croquettes that are about 3" across, or about 3 ounces in weight. I weigh everything so that the cooking time won't vary between the different croquettes. Cover in bread crumbs.
- Saute in olive oil over medium heat until lightly browned on each side. Try to flip the croquettes only once to avoid breaking any.
Spinach - Sorrel Pesto
- 2 little bunches of sorrel leaves, coarsely chopped (about 15 leaves per bunch)
- 20 small baby spinach leaves, coarsely chopped
- 1 clove of garlic, coarsely chopped
- 1 tablespoon toasted pine nuts
- 1/4 cup parmesan cheese, grated
- 1/4 teaspoon salt, to taste
- 1 teaspoon lemon juice
- 1 cup olive oil
- Put all the ingredients except the olive oil in a food processor and pulse 10-12 times. Then process fine while slowly pouring in the olive oil.
- This recipe was entered in the contest for Your Best Spinach Recipe