RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Crispy Veggie Delight Spinach Croquettes

These delightful vegan spinach croquettes are crispy on the outside, while maintaining a soft and creamy inside. They make a perfect party snack or delicious dinner side dish. Enjoy these gluten-free and, optionally, oven-baked croquettes any day!
2
45 min
TOTAL TIME
52
CALORIES
$0.15
PER SERVING
Crispy Veggie Delight Spinach Croquettes
Ingredients
12 INGREDIENTS
30 SERVINGS
Coconut Oil
coconut oil
for frying
Black Pepper
1/4 tsp black pepper
Gluten Free Bread Crumbs
1 cup gluten free bread crumbs
Unsweetened Almond Milk
1 cup unsweetened almond milk
Frozen Chopped Spinach
8 3/4 g frozen chopped spinach
Garlic
2 cloves garlic
minced
Onion
1/2 whole onion
minced
Vegetable Broth
1/2 cup vegetable broth
Salt
1/2 tsp salt
Unsweetened Almond Milk
14 ml unsweetened almond milk
Gluten Free All Purpose Flour
3/4 cup gluten free all purpose flour
Olive Oil
3 tbsp olive oil
Directions
16 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Defrost frozen chopped spinach and squeeze out any excess liquid.
2
In a bowl or jar, combine 400 ml unsweetened almond milk with the vegetable broth.
3
Heat olive oil in a large saucepan over medium heat.
4
Add minced onion to the saucepan and sauté until soft.
5
Add minced garlic to the saucepan and sauté for further 1-2 minutes.
6
Sift the gluten-free all-purpose flour into the saucepan, stirring dutifully to prevent burning.
7
When the mixture starts turning light brown, gradually add the almond milk and vegetable broth mixture, stirring continuously.
8
Continue stirring until a lump-free, smooth, and creamy béchamel sauce is formed.
9
Add the drained spinach into the béchamel sauce, season with salt and black pepper, and mix well.
10
Cool the béchamel sauce to room temperature, then refrigerate for at least 3-4 hours or, ideally, overnight.
11
When the sauce is chilled, place 1 cup of unsweetened almond milk in a shallow bowl and gluten-free bread crumbs in another.
12
Scoop about 1 teaspoon of the chilled sauce, shape it into croquettes, roll each in the breadcrumbs, dip into the almond milk, and roll again in the breadcrumbs for an even coating.
13
Heat coconut oil in a frying pan over medium heat (if frying) or preheat your oven to 425°F (if baking).
14
Fry the croquettes in the pan until golden brown or bake on a lined baking tray for 20-25 minutes, flipping halfway through.
15
Place the cooked croquettes on paper towels to absorb excess oil (if fried).
16
Allow croquettes to cool slightly before serving.
Health Info
Macros
6g
CARBS
2g
FAT
1g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
WHEAT
3 Recipes for Croquettes
Vegetarian Croquettes with Potato and Quinoa
10
45 min
1
Vegetarian Croquettes with Potato and Quinoa
Vegan Potato Croquettes
11
1 hr
2
Vegan Potato Croquettes
Black Bean Croquettes
14
Black Bean Croquettes
Frequently Asked Questions
How do I achieve the perfect consistency for croquettes?
What type of bread crumbs should I use for croquettes?
What is the best filling to put inside a croquette?
Why are my croquettes bursting when I fry them?
What oil is best to use for deep-frying croquettes?
How can I make my croquettes healthier?
How do I prevent my croquettes from sticking to the pan?
How do I know when my croquettes are done?
Are croquettes supposed to be crunchy?
Can I freeze the croquettes prior to cooking them?