With a crunchy fried coating on the outside, these Easy Carrot Spinach Croquettes are perfectly seasoned and tender on the inside – a delicious appetizer for fall gatherings
Ingredients
- 2 boiled and skinned potatoes
- 1/2 yellow onion chopped
- 2 cloves garlic chopped
- 2 teaspoons fresh grated ginger
- 1/2 cup roughly chopped spinach
- 2 teaspoons chopped cilantro
- 1 carrot grated
- 2 + 1 tablespoons El Yucateco® Red Chile Habanero
- 1 tablespoon El Yucateco® XXX Hot Kutbil-ik
- 1 egg
- salt
If baking:
- 1-2 cup roughly ground almonds
- canola oil for frying
- 1 teaspoon paprika
if frying:
- canola oil for frying
- 1-2 cups breadcrunbs
Instructions
- Add potato to a bowl and mash up
- Then add in onions, garlic, ginger, spinach, carrots, cilantro, pinch salt, 2 tbsps of El Yucateco® Red Chile Habanero and 1 tbsp El Yucateco® XXX Hot Kutbil-ik and mix well.
- Then, using both hands, form mixture into balls and set aside.
- Meanwhile prep the egg by mixing in the other tablespoon of El Yucateco® Red Chile Habanero.
- Set the breadcrumbs out as well and dunk the croquettes in the egg mix and then the breadcrumbs and set aside.
- Heat up the oil and when hot, drop i the croquettes and fry for about 4-5 minutes - remember that different stoves have different heat levels so timing may differ.
- If baking, then after dipping croquettes in egg, dip them in spiced almond mixture and set aside. Then bake at 400 degrees for 20-25 minutes or till golden and crispy.
Nutrition
Serving: 1g | Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 86mg | Fiber: 2g | Sugar: 1g
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